Olive Oil Gingerbread Cookies
Sweet Potato Latkes with Maple Creme Fraiche
December 3, 2021
Perugina Hot Chocolate
December 13, 2021
Olive Oil Gingerbread Cookies
Get into the holiday spirit with our Olive Oil Gingerbread Cookies! These delectable treats are baked with Colavita Extra Virgin Olive Oil to reduce fats and bad cholesterol. The glaze made from Perugina Milk Chocolate is irresistible.
Ingredients
Directions
In a large bowl sift together the flour, ginger, cinnamon, ground clove, allspice, baking soda, and salt.
In the bowl of a standing mixer beat the egg and light brown sugar until fluffy, then beat in the olive oil and molasses until well combined.
Beat in the flour mixture in two additions until well combined. The dough should be slightly stiff. Turn out onto a clean table, give it a couple of turns and form the dough into a ½ inch flat slab, wrap with plastic. Chill for at least 1 hour, but you could store in the refrigerator overnight and bake the next day.
Preheat oven to 350º. On a lightly floured surface, OR between plastic wrap, roll out dough to ¼ inch thick. The dough will become stickier as it warms up, so feel free to work with only part of the dough, while keeping the remainder in the refrigerator until ready to cut. Cut out shapes using your favorite cookie cutters and carefully arrange the cookies 1 inch apart on parchment paper-lined baking sheets. Brush off any excess flour.
Bake until cookies are golden brown around the edges, about 10 minutes rotating pans halfway through. Allow to cool for 5 minutes on baking sheet and transfer to cooling racks to cool completely.
Finely chop the bar of Perugina chocolate.
Place two-thirds of the chocolate in the top bowl of a double boiler. Fill the bottom pot with about an inch or two of water. Place the bowl of chocolate on top, making sure the bottom of the bowl does not touch the water. Bring the water to a simmer. The chocolate will begin to melt. Place a candy thermometer or digital thermometer in the chocolate and stir frequently with a rubber spatula.
Do not let the temperature of the chocolate exceed120°F for dark chocolate. When the chocolate has fully melted, remove the bowl from heat. Wipe the bottom of the bowl to get rid of any condensation.
Stir in the remaining third of the chocolate a little at a time. Let it melt before adding more.
Check the temperature again. You are aiming for a range of 88°F to 91°F. If it is warmer, keep stirring and let it cool some more. If it is cooler, place over the simmering water for 30 seconds to a minute to reach 88° to 91°F. Remove the bowl from heat once you have reached the right temperature.
To test the chocolate, spread a small spoonful on a piece of wax paper. If it looks dull or streaky, re-temper the chocolate, starting with step 2. If it dries quickly with a glossy finish and no streaks, the chocolate is in temper.Note: To keep the chocolate in temper, it must be used before it cools and sets. If it cools and solidifies, it can be re-tempered by heating it for 5 to 10 seconds at a time, stirring and checking the temperature again. Always aim for 88°F to 91°F.
To heat chocolate in the microwave, place all the chocolate in a microwave-safe bowl.
Microwave on high for 15 seconds at a time, stirring in between microwave sessions.
When the chocolate is mostly melted, stir to incorporate and melt the rest of the chocolate. Proceed to step 5 above.
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Ingredients
Directions
In a large bowl sift together the flour, ginger, cinnamon, ground clove, allspice, baking soda, and salt.
In the bowl of a standing mixer beat the egg and light brown sugar until fluffy, then beat in the olive oil and molasses until well combined.
Beat in the flour mixture in two additions until well combined. The dough should be slightly stiff. Turn out onto a clean table, give it a couple of turns and form the dough into a ½ inch flat slab, wrap with plastic. Chill for at least 1 hour, but you could store in the refrigerator overnight and bake the next day.
Preheat oven to 350º. On a lightly floured surface, OR between plastic wrap, roll out dough to ¼ inch thick. The dough will become stickier as it warms up, so feel free to work with only part of the dough, while keeping the remainder in the refrigerator until ready to cut. Cut out shapes using your favorite cookie cutters and carefully arrange the cookies 1 inch apart on parchment paper-lined baking sheets. Brush off any excess flour.
Bake until cookies are golden brown around the edges, about 10 minutes rotating pans halfway through. Allow to cool for 5 minutes on baking sheet and transfer to cooling racks to cool completely.
Finely chop the bar of Perugina chocolate.
Place two-thirds of the chocolate in the top bowl of a double boiler. Fill the bottom pot with about an inch or two of water. Place the bowl of chocolate on top, making sure the bottom of the bowl does not touch the water. Bring the water to a simmer. The chocolate will begin to melt. Place a candy thermometer or digital thermometer in the chocolate and stir frequently with a rubber spatula.
Do not let the temperature of the chocolate exceed120°F for dark chocolate. When the chocolate has fully melted, remove the bowl from heat. Wipe the bottom of the bowl to get rid of any condensation.
Stir in the remaining third of the chocolate a little at a time. Let it melt before adding more.
Check the temperature again. You are aiming for a range of 88°F to 91°F. If it is warmer, keep stirring and let it cool some more. If it is cooler, place over the simmering water for 30 seconds to a minute to reach 88° to 91°F. Remove the bowl from heat once you have reached the right temperature.
To test the chocolate, spread a small spoonful on a piece of wax paper. If it looks dull or streaky, re-temper the chocolate, starting with step 2. If it dries quickly with a glossy finish and no streaks, the chocolate is in temper.Note: To keep the chocolate in temper, it must be used before it cools and sets. If it cools and solidifies, it can be re-tempered by heating it for 5 to 10 seconds at a time, stirring and checking the temperature again. Always aim for 88°F to 91°F.
To heat chocolate in the microwave, place all the chocolate in a microwave-safe bowl.
Microwave on high for 15 seconds at a time, stirring in between microwave sessions.
When the chocolate is mostly melted, stir to incorporate and melt the rest of the chocolate. Proceed to step 5 above.