4ouncesbittersweet chocolate60% cacoa; melted and cooled
3tablespoonsFernet Branca
powdered sugar
Instructions
Combine the dry ingredients (flour, cocoa powder, espresso powder, salt) in a large mixing bowl.
In a separate bowl, cream the butter and brown sugar, then add egg.
Mix the melted chocolate into the wet ingredients.
With a mixer set to low speed, gradually add the flour mixture and Fernet to the wet ingredients.
Wrap the dough in plastic wrap and freeze for a minimum of one hour.
Scoop and shape the dough into 1” balls, and roll in a bowl with powdered sugar to cover the entire surface.
Place dough balls onto baking sheets lined with parchment paper.
Bake at 350° F for approximately 12 minutes.
Cool on a wire rack and optionally dust with more powdered sugar.
Notes
Original credit for this recipe goes to Meagan of The F&B Department. Her site is no longer active and appears that the domain has been turned into a spammy review site. If you enjoy this recipe, give her a high five on Twitter and let her know The Humble Garnish sent you her way.Twitter: @FBDepartment Instagram: @fandbdepartment