Another guest post! This time by my 12 year old daughter! Well, I’m still blogging, but she made the recipe, so does that still count as a guest post?? Today’s recipe is from a cookbook America’s Best Lost Recipes; it has a splash of whiskey in this chocolate filled butter cookies (I know, 12 year old and whiskey don’t mix, but she wanted to bake these and didn’t see any harm in it).
Makes about 36 cookies:
2 egg yolks
1 teaspoon vanilla extract
1 teaspoon whiskey
1 cup (2 sticks) salted butter, room temperature
2/3 cup granulated sugar
2 1/4 cups all-purpose flour
1 ounce unsweetened chocolate
1/4 cup water
2 cups confectioners’ sugar
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. In a small bowl, whisk together the egg yolks, vanilla and whiskey and set aside.
In a mixing bowl, cream the butter and sugar together until fluffy. Beat in the yolk mixture. Add the flour and beat until incorporated. Shape the dough into 3/4-inch balls and place 1 inch apart on the cookie sheet. Bake until lightly browned around the edges, 10 to 12 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 1 hour.
When the cookies are cool, in a microwave-safe bowl or on the stovetop, heat the chocolate and water together, stirring occasionally, until completely smooth. Remove from heat. Stir in the confectioners’ sugar until smooth.
Spread 1 teaspoon of filling on one cookie and top with another cookie, pressing them together. Repeat with remaining cookies. Let the filling set until hardened, about 20 minutes, before serving.
Note: Using a teaspoon to make balls seemed very effective (I think my daughter made little more than 72 cookies, which easily became 36 sandwiched cookies). Also, we had a little difficulty with the filling being runny, but chilling the filling inside the refrigerator helped it to firm up.
My opinion: First of all, I do have to say my daughter enjoyed baking these delicious morsels, but for goodness sake! she talked and talked throughout this baking process! Anyway, these cookies reminded me of the cross between French butter cookies and shortbread – I personally liked them without the filling, but my children liked the filling (go figure!).