Ingredients

  • Cookies
  • 110 grams butter, unsalted softened
  • 133 ⅓ grams sugar, caster
  • 1 egg yolk
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 125 grams flour
  • 28 ⅔ grams unsweetened cocoa Dutch process
  • ¼ teaspoon salt
  • 1 egg white beaten
  • 57 ½ grams hazelnuts finely chopped
  • Filling
  • 14 caramel candy unwrapped
  • 2 ⅔ tablespoons whipping cream
  • Chocolate Drizzle
  • 85 grams plain chocolate chopped

Directions

1. Cookies: Cream butter, sugar, egg, milk and vanilla until well blended. Sift flour, cocoa and salt. Add to mixture and form dough. Chill, wrapped in plastic wrap until firm.
2. Preheat oven to 350*F/175*C/GM 4. Grease baking sheets.
3. Roll scant tablespoons of dough into balls, then coat with egg white, letting excess drip off and roll in nuts to coat. Arrange balls 1 1/2 inches apart on baking sheets and press your thumb into center of balls to flatten, leaving a depression. Bake in batches in middle of oven until puffed slightly but centers are still soft, 10-12 minutes. Remove from oven and immediately press with wooden spoon handle the centers of the cookies. Transfer to racks to cool.
4. Filling: Heat caramels and cream in saucepan over low heat until melted and mixture is smooth. Spoon into centers of cookies and cool completely.
5. Finish: Melt chocolate. Pour into pastry bag with a fine tip. Drizzle chocolate over cookies and let set, about 30 minutes.

Notes
Notes:Start to finish time is 3 1/4 hours.
Serving Ideas:Original serves 15.


Categories
Cookies
Keywords
Cookies
MacGourmet downloadChocolate Caramel Treasures. To import, drag image to your MacGourmet recipe box.