Categories: cookies, not tried
Ingredients
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon coarse salt
- 1/4 cup (1/2) stick cold unsalted butter, cut into small pieces
- 1/4 cup plus 1 Tablespoon heavy cream
- 1/2 teaspoon pure vanilla extract
- 1 large egg yolk
- 6 ounces finely chopped milk chocolate, melted, or 1/2 cup chocolate-hazelnut spread, like Nutella
Directions
-
eheat oven to 325.
-
Pulse flour, sugar and salt in a food processor until combined.
-
Add butter, and pulse until mixture resembles coarse crumbs.
-
With machine running, pour in 1/4 cup cream and the vanilla, and process until the dough just comes together.
-
Roll dough between lightly floured sheets of parchment until 1/16 inch thick.
-
Using a 2 1/2 inch fluted cutter, cut out 36 rounds, gathering scraps and rerolling if needed.
-
Space 1 inch apart on parchment lined cookie sheets.
-
Chill 15 minutes in the freezer, until firm.
-
Whisk together egg yolk and remaining Tablespoon of cream.
-
Brush unto tops of cookies.
-
Bake until golden brown, 15-20 minutes.
-
Let cool.
-
(Can be stored, without filling, in an airtight container up to 4 days.)
-
Turn over half of the cookies and spread one heaping teaspoon chocolate onto each cookie.
-
Top with remaining cookies and refrigerate until set, about 15 minutes. (Or up to 2 days, although cookies will soften with longer storage.)