Oct 22, 2011 - Down East Chocolate Cookies. This is the guy who, when I protested that I was far too lazy to crack my own walnuts. Here's the recipe. This recipe is one my best friend and I use ALL the time, it is simply the best. It is from 'Maida Heatter's Brand-New Book of Great Cookies'. I swear by this recipe.

Preparation • • Preheat the oven to 375. • Cut aluminum foil to fit cookie sheets. • Cream the butter in a mixer. • Add the salt, vanilla and both sugars and beat well. • Add the eggs and eat well.

• Lower the speed of the mixer and about half of the flour and beat only until incorporated. • In a small cup stir the baking soda with the hot water until it is dissolved. Mix it into the dough.

Add the remaining flour and beat only to mix. • Remove the bowl from the mixer and stir in the chocolate and the nuts. • There are various methods for forming the dough. You can simply drop the batter from a teaspoon or you can freeze the dough overnight (Ruth Wakefield did this).

Maida prefers forming the dough into balls with your wet hands. She says they will have a more even color and taste better. Whichever method you chose, place the dough 2 inches apart on the foil and slightly flatten the top with a spoon or your fingertips.

Bake for about 12 minutes until the cookies have browned all over. If using only one cookie sheet, use the upper rack. If using two sheets, reverse them from top to bottom half-way through the baking time. Let the cookies cool for a few seconds before transferring them to a cooling rack. Store in an airtight container.

Try to stop at just one! Wienerstube Cookies from Cookies, by Maida Heatter 1½ cups sifted all-purpose flour 1½ teaspoons baking powder ¼ teaspoon salt ¾ teaspoon cinnamon ¼ teaspoon allspice ½ teaspoon finely, freshly ground black pepper Pinch of cayenne pepper ¾ cup unsweetened cocoa powder (preferably Valrhona) 6 ounces (1½ sticks) unsalted butter 1½ teaspoons vanilla extract 1 cup granulated sugar 1 egg Sift together the flour, baking powder, salt, cinnamon, allspice, black pepper, cayenne and cocoa, and set aside. In the large bowl of an electric mixer, cream the butter. Add the vanilla and sugar and beat well. Beat in the egg to the mix. On low speed, gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula, and beating only until thoroughly mixed. Tear off a strip of wax paper about 16 inches long.

Place the dough by heaping tablespoonfuls down the length of the paper, forming a heavy strip about 10 inches long. Fold the long sides of the paper up around the dough. Pressing against the paper with your hands, shape the dough into an even oblong about 12 inches long and 2¾ inches thick.

Wrap the dough in the paper. Slide a cookie sheet under the paper and transfer the dough to the freezer or refrigerator for several hours until firm. Adjust two racks to divide the oven into thirds, and preheat oven to 375ºF. Marvell 88se9230 linux driver in alabama is there common. Line cookie sheets with parchment. Unwrap the firm dough.

Place it on a cutting board, and with a sharp knife, cut the dough into ¼-inch slices. Place the slices 1 inch apart on the cookie sheets. Bake for 10-12 minutes, reversing the sheets top to bottom and front to back to ensure even baking. The cookies are done when the tops spring back when pressed with a fingertip.