Pierre Hermé has a wonderful cookbook that focuses only on chocolate desserts. These cookies Hermé are called sparklers for their sugary edges. This is a delicate cookie dough that is refrigerated, rolled, then cut into 1/2 rounds. The flavor is rich and delicious, making these cookies a great addition to a sweet table.

Pierre Herme chocolate sparklers

Pierre Hermé's Chocolate sparklers

Author: Pierre Herme (Chocolate Desserts)

Ingredients

  • 2 3/4 cups all purpose flour
  • 1/3 cup Dutch-processed cocoa powder
  • Pinch of cinnammon
  • Pinch of salt
  • 2 1/2 sticks unsalted butter, at room temperature
  • 1/2 cup plus 2 tablespoons sugar
  • 1/4 teaspoon pure vanilla extract
  • 1 large egg yolk
  • Sugar for coating

Instructions

  1. Sift the flour, cocoa powder, cinnamon and salt together and keep close at hand.
  2. Place the butter in a mixer fitted with a paddle attachment and beat on medium speed to soften.
  3. Gradually add the sugar and vanilla, and beat, scraping sides down, until smooth and creamy but not airy.
  4. Reduce mixer speed to low and add flour mixture, mixing until just combined.
  5. Divide the dough in half, shape each half into a ball, wrap each in plastic, and chill for 30 minutes.
  6. Working on a smooth surface, form each piece of dough into a log that is 1 1/2 inches thick and 7 1/2 inches long. Use your hand to press down the dough as you form the log to make sure it is solid. Roll gently to smooth it out.
  7. Wrap the logs in plastic and chill for 1-2 hours. (The dough can be stored at this point for up to 1 month.)
  8. Preheat the oven to 350F and line baking sheets with parchment paper.
  9. In a small bowl, whisk the egg yolk. Spread the sugar on a pice of waxed paper.
  10. Brush the logs very lightly with egg yolk, and roll in the sugar.
  11. Using a sharp slender knife, slice each log into cookies 1/2 inch thick.
  12. Arrange cookies on a baking sheet about an inch apart and bake for 15-18 minutes.
  13. Transfer cookies to a rack to cool to room temperature

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