Fernet Cookies
0
Thumbs Up
0
Thumbs Down
0
In Home Bars
0
In Cocktails
The Canon Cocktail Book
Ingredient Recipe
The Canon Cocktail Book
Ingredients
1.33
tsp
fernet, for dough
Fernet-Branca
1.5
cups
all-purpose flour
1.33
cups
Dutch-process cocoa powder
0.5
tsp
salt
0.5
lb
unsalted butter, softened
2
cups
white sugar
2
egg, large
0.25
lb
unsalted butter, softened
0.5
cup
vegetable shortening
3
cups
powdered sugar, sifted
1
tbsp
fernet, for filling
Fernet-Branca
Preparation Instructions
Reduce fernet by one-third in a small saucepan over low heat and set aside.
In a stand mixer, cream butter and white sugar.
Add eggs one at a time.
Add reduced fernet.
Slowly sift flour, cocoa powder and salt in on low speed.
Divide dough into two and roll out into 0.25 inch thick sheets between two floured sheets of parchment paper.
Refrigerate for 1 hour until firm.
Cut the dough into rounds and place on a parchment paper line baking sheet.
Chill for 20 minutes.
Cook for 20 minutes at 325F in an oven.
Let fully cool.
Make filling by creaming butter and shortening in a stand mixer.
Add powdered sugar and tablespoon of fernet.
Add to a piping bag and pipe onto one half of the cookies.
Top with remaining cookies.
Cocktails with Fernet Cookies
No cocktail recipes use this ingredient.
Ingredient Hierarchy for Fernet Cookies
Parent Ingredient
Mixes
Child Ingredients
No child ingredients exist.
Users that own Fernet Cookies
No users own this ingredient.
Brand products for Fernet Cookies
No brand products exist for this ingredient.