1/4 cup melted shortening
2 1/2 cups all-purpose flour
1/4 cup white sugar
1/4 teaspoon salt
1/3 cup confectioners sugar for dusting
Melt semisweet chocolate and unsweetened chocolate in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool. Heat the 2 cups shortening in a large, heavy skillet or deep fryer.
In a small bowl, stir together the pureed garbanzo beans, sugar, and cinnamon. Stir in the dates and nuts. Blend with the cooled chocolate. Chill while you make the dough.
In a medium bowl, beat the eggs until fluffy. Stir in the 1/4 cup melted shortening. Sift together the flour, sugar, and salt, and fold into the egg mixture. Add extra flour if necessary to make the dough easy to handle.
On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch circles using a cookie cutter or a large drinking glass. Place 1 teaspoon of the chocolate filling mixture onto the center of each cookie, fold over into a half circle, and pinch to seal.
Fry cookies in 1 1/2 inches of hot oil, turning once. Cookies should be light brown. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool. Sprinkle with confectioners sugar before serving.
In a small heavy saucepan heat and stir unsweetened chocolate until melted over hot water in a double boiler. Remove from heat and cool slightly. Meanwhile stir together flour, cinnamon, and salt. In a
large mixer bowl beat 1/2 cup shortening and butter with electric mixer on medium speed until butter is softened. Add the sugar and brown sugar and beat until fluffy. Dissolve the instant coffee crystals in the water. Add coffee mixture, melted chocolate and egg to butter mixture, beat well. Add flour mixture and beat until well mixed. Cover and chill about 1 hour or until easy to handle. Shape into two 7 inch rolls. Wrap and chill for at least 6 hours or overnight. Cut into 1/4 inch slices. Place on an ungreased cookie
sheet and bake at 350 for 8 or 9 minutes. Remove to wire rack to cool. In a small heavy saucepan heat and stir semisweet chocolate pieces and 3 tablespoons shortening over low heat until melted. Dip one half of each cookie into chocolate mixture. Place on waxed paper until chocolate is set. Makes about 55.
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch fresh ground pepper
6 tablespoons unsalted butter, softened
1/4 cup firm packed light brown sugar
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1 ounce unsweetened chocolate, melted in pan over
Sift flour, baking powder, baking soda, salt and pepper together.
Cream together butter and sugars until light and fluffy. Add egg
yolk and beat until mixture is well blended. Bet in vanilla and
chocolate. Add dry ingredients and mix at low speed or by hand
until well blended.
Form dough into 1 1/2 inches diameter log; wrap in waxed paper and
chill for 3 hours to 2 days. Or store in freezer until needed.
Preheat oven 375F. Slice dough 1/8 thick with sharp knife. Place
1 1/2 inches apart on ungreased baking sheet and bake in center of
oven for 7 to 9 minutes. Tops will show no fingertip prints when
pressed gently. Cool on wire racks and store in air tight container.