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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Double Chocolate Sandies

What a great way to have the kids in your home help with the baking. This recipe is very simple, foolproof really, and a fun way to add joy during the season. Play with the recipe a bit. Some aver that Sandies should be refrigerated overnight as a log shape and cut into cookies the next day. I think this recipe is more fun and offers you the chance to tweak the recipe a bit. Use your favorite jelly in the center, omit the cocoa altogether and make simple Vanilla Sandies by adding vanilla.

Ingredients

For 10 Serving(s)

Recipe

  • 1/4 cup(s) chocolate chips
  • 2 tablespoon(s) light, heavy cream or half and half
  • 1/2 cup(s) butter or margarine, softened
  • 1 cup(s) flour
  • 1/2 cup(s) crushed nuts of your choice, such as pecans or almonds
  • 1/4 cup(s) powdered sugar
  • 3 tablespoon(s) cocoa powder

Double Chocolate Sandies Directions

  1. In a small saucepan, add chocolate chips and cream and place over medium-low heat. Stirring frequently, cook until chocolate chips are completely melted. Remove, transfer to a bowl and refrigerate until set and cold.
  2. Meanwhile, add next 5 ingredients together in a large bowl and mix very well. Divide dough into 10 equal sized balls. Make an indent in one ball, add about a teaspoon of chocolate mixture, pinching to seal completely. Roll between the palms of your hands and put on a plate. Repeat with remainder of batter balls and refrigerate 30 minutes, or until firm and completely cold.
  3. Preheat oven to 350-degrees F. Transfer sandies to an ungreased baking sheet and bake 12-14 minutes, or until they feel firm to the touch.
  4. Remove from oven and immediately roll each in powdered sugar. Transfer to a plate or rack to cool to room temperature. Roll, again, in powdered sugar to serve.
  5. NOTE: A quick, and amusing word, for the origin of the name Sandies. It is funny how many references there are to this name and how deep some food historians will try to dig to find an intriguing origin. The answer is quite simple. They are called Sandies ONLY because of the texture. Although not nearly as grainy textured now, many generations ago, the amount of ground nuts was much heavier, thereby giving them a "sandy" texture. As my kids would say....."Duh!".
  6. Makes about 10 Sandies
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