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Large Powder Brush

Here is our fourth part of "Favorite Chocolate Cookie Recipes from Around the World" series.

Part 4 - "Favorite Chocolate Cookie Recipes" from Germany and France...

WORLD CHOCOLATE COOKIE RECIPE - Germany

"German Chocolate Pretzels"

A favourite German Christmas treat.

Makes: about 2 dozen

1 cup unsalted butter (softened)

2 1/2 cups plain flour

1/2 cup cocoa powder (unsweetened)

1 cup sugar

1 large egg (room temperature)

1/2 tsp salt

1 1/2 tsp vanilla extract

Glaze:

1 egg white

2 teaspoons of water

Granulated sugar

Method:

1. Mix the flour, cocoa powder, and salt together.

2. Beat butter and sugar until light and fluffy. Beat in the egg, then followed by the vanilla.

3. Mix the flour mixture with the butter well, about 1/4 at a time.

4. Divide the mixed dough in half. Form into logs about 5 inches long.

5. Wrap each log in food plastic. Refrigerate for 1 hour, or until firm.

6. Preheat the oven to 350 degrees F and lightly butter baking sheets.

7. Take a log out from refrigerator and cut into 12 slices. Roll each slice to about 12 inches long.

8. On the baking sheet, form into a pretzel shape and firmly pressing the ends well.

9. Repeat steps 7 and 8 for rest of cookies and the second log also. Make sure the pretzels are touching each other.

10. For glazing, beat the egg white and water together and lightly brush cookies. Sprinkle with sugar.

11. Bake for 10 minutes.

12. Remove baking tray and leave cool for 5 minutes before transferring all cookies to wire rack. Allow to completely cool before serving.

Store the cookies in an airtight container for up to 3 weeks.

WORLD CHOCOLATE COOKIE RECIPE - France

"Chocolate Meringue Cookies"

Makes: about 2 dozens

2 egg whites

1/8 tsp salt

1/8 tsp cream of tarter

1 tsp vanilla extract

3/4 cup sugar

1/4 cup cocoa powder

6 oz packet of chocolate chips

1/4 cup nuts chopped

Method:

1. Preheat oven to 300 degrees F. Place a sheet of greased paper on a baking sheet.

2. Beat egg whites, salt and cream of tartar together with an electric beater. Add the vanilla extract and continue to beat until peaks form when you lift the a fork through it.

3. Gradually add sugar while beating until the peaks become stiff.

4. Carefully fold in the cocoa powder thoroughly then the chocolate chips and chopped nuts into the mixture with a spatula.

5. Drop batter by teaspoon heaps onto the greased paper. Leave about 1/2 inch between each meringue.

6. Bake for 25 minutes.

7. Remove cookies from baking sheet and allow to completely cool on a rack before serving.

Store in airtight container.

In our "Favorite Chocolate Cookie Recipes from Around the World" series we have featured 8 recipes from Italy, Vienna, Mexico, United States, India, China, Germany and France.

Great international flavors from all corners of the world to your oven!

These classics are not only all-time favorites, but are also significantly easy to make.

Janlia Chong has held onto her title as Baking Sensation because of her near endless knowledge of baking and packaging treats. Her ability to impress is one of her biggest traits. What's her trick? Simple, she takes something that sounds difficult and makes it easy and fun. Follow Janlia's advice and you'll be busy baking treats for the entire family. Visit http://www.BakingHugs.com

whats better: buff brush or large fluffy brush?

for applying a powder, specificlly mac mineralized skin finish natural

A large fluffy brush. Mineralized Skin Finish Natural doesn't have a lot of pigmentation and it's mainly used to set foundation, so there's no real need to use a buffer brush because that could move around whatever makeup you've already laid down or even rub it away. A fluffy brush will cover a lot of area, deposit the powder lightly, and won't mess with your makeup. Good luck!

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