These are pretty much a very cakey cookie, flipped over, with the bottom frosted. They were fun to make, and pretty easy. I loved how the recipe for the chocolate coating calls for just chocolate and a tiny bit of oil; I always thought you weren't supposed to add oil to chocolate, but it helped melt the chocolate super-smooth and shiny; I'm doing this from now on!
from German Baking Today
For the Amerikaners:
75g/3oz soft butter
100g/3 1/2 oz/ 1/2 cup sugar
2-3 drops vanilla extract in 1 Tablespoon sugar
5 drops vanilla extract
1 pinch salt
2 medium eggs
250g/ 9 oz/ 2.5 cups all-purpose flour
3 teaspoons baking powder
100 ml/ 3 1/2 oz/ 1/2 cup milk
3-4 teaspoons milk, for brushing
200g/ 7 oz/ 1 1/3 cups powdered sugar
2 Tablespoons lemon juice or water
150g/ 5 oz plain chocolate (we used a mix of milk and semi-sweet)
2 teaspoons oil (like canola, sunflower)
For decoration, optional:
1. Preheat the oven to 350 F (180 C). Line 2 or 3 baking sheets with parchment paper.
2. To make the cake mixture, stir the softened butter with a hand mixer or whisk until it becomes smooth. Gradually add the sugar, vanilla sugar, vanilla extract and salt and stir until mixture thickens. Add 1 egg at a time, whisking each one for about 1/2 minute at the highest setting.
3. Mix together the flour and baking powder, sift and add to the butter mixture in 2 stages, alternating with the milk, stirring briefly with the mixer at the medium setting. Spoon the mixture onto the lined baking sheet in small heaps (about 1-2 tablespoon), not too close to each other. Then shape using a moistened knife (to flatten a bit).
4. Bake for about 8-10 minutes, then brush the tops with milk. Bake 2-5 more minutes, until golden brown. Repeat with remaining dough. Cool completely on wire racks.
5. For the icing, mix the powdered sugar with the lemon juice or water to make a thick mixture. (This is the white icing). For the chocolate icing, coarsely chop the chocolate and melt together with the oil in a double boiler over low heat. (Homemade double boiler- oven-proof Pyrex bowl set over a pan of simmering water on the stove).
5. Turn the Amerikaners around to expose their bottoms. Coat their undersides with icing- either all white, all chocolate, or half and half of both. If desired, sprinkle with the optional decorations.
(Note: I had some leftover chocolate coating, so I dipped these Peanut Butter Pretzel sandwiches into it.... these little chocolate-covered pb pretzels were SO good! Pictured below.)
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