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Nutty Chocolate Cookie Delights
Nb persons: 0
Yield: 3 dozen
Preparation time:
Total time:
Source: Southern Lady Christmas Made Easy magazine 2008
1 c. | butter |
1 1/4 c. | sugar |
3/4 c. | packed brown sugar |
3 large | eggs |
1 tsp. | almond extract |
3 1/2 c. | all-purpose flour |
3/4 c. | unsweetened cocoa powder |
2 tsp. | baking powder |
1/2 tsp. | salt |
Chocolate Almond Filling: | |
1/4 c. | butter |
5 Tb. | heavy whipping cream |
1 tsp. | almond extract |
2 Tb. | unsweetened cocoa powder |
4 c. | powdered sugar |
1 (7 oz.) jar | marshmallow creme |
1 c. | finely chopped hazelnuts |
In a large bowl, beat butter and sugars at medium speed with an electric mixer until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in almond extract. In a medium bowl, combine flour, cocoa, baking powder, and salt. Gradually add to butter mixture, beating well. Divide dough in half, wrap in heavy-duty plastic wrap, and chill for 1 hour. Preheat oven to 350 degrees. Lightly grease baking sheets. On a lightly floured surface, roll out dough to 1/4" thickness; cut with a 2 1/2" round cutter. Place on prepared baking sheets, 2" apart. Bake for 10 minutes. Let cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. Frost flat side of half of cookies with a thin layer of Chocolate-Almond Filling. Top with remaining cookies, flat sides together, to make a sandwich. Frost around the edges and roll edges in chopped hazelnuts.
For Chocolate-Almond Filling: In a large bowl, beat butter, cream and almond extract at medium speed with an electric mixer until blended. Gradually add cocoa and sugar, mixing well. Stir in marshmallow creme,
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