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Prep Time: 60 Minutes Cook Time: 9 Minutes |
Ready In: 69 Minutes Servings: 8 |
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Waves of chocolate melt in your mouth upon tasting these filled cookies. Whenever I make these cookies, people offer me money to make them their own personal stash! From Something's Chocolate by Patricia Tatro Opler. Ingredients:
1 cup unsalted butter, softened |
1/3 cup whipping cream |
2 cups all-purpose flour |
white sugar, to coat cookies |
1 1/2 ounces semisweet chocolate |
1/4 cup unsalted butter |
3/4 cup powdered sugar |
2 ounces semisweet chocolate |
1 tablespoon unsalted butter |
Directions:
1. Preheat oven to 375°F.
2. Blend one cup butter with the cream and flour; stir well. Chill this dough, wrapped tightly, for 2 hours minimum.
3. Roll the chilled dough out to a thickness of 1/3 on a lightly floured surface. Cut the dough into 1 to 1 1/2 circles. Toss the cookies circles in white sugar to coat.
4. Place circles on a lightly greased cookies sheet and prick each one twice with a fork. Bake cookies until puffy and light golden on the edges, about 7-9 minutes. Cool baked cookies for 5 minutes before placing them on a cookie rack to complete cooling.
5. Prepare the filling: Melt 1 1/2 oz. semisweet chocolate. Beat 1/4 cup butter with powdered sugar. Blend in the melted chocolate. Sandwich pairs of cookies together with a thin spread of the filling.
6. Prepare the glaze: Melt 2 oz. of semisweet chocolate with 1 tablespoon of unsalted butter and stir until smooth. Mixture will be quite thin.
7. Drizzle this thin chocolate glaze over the filled sandwiches to create uneven stripes across the cookie tops.
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