Fudge-topped Butter Cookies
Source of Recipe
Internet
List of Ingredients
Cookies:
1 cup unsalted butter, room temp
3/4 cup powdered sugar
2 cups unbleached all purpose flour
1 teaspoon pure almond extract
pinch of salt
Filling:
4 ounces semisweet chocolate
2 1/2 tablespoons butter
2 1/2 tablespoons whipping cream
1/2 cup powdered sugar
1 teaspoon almond extract
1 teaspoon Frangelica liquor Recipe
Directons for Cookies:
Preheat oven to 350 degrees. Beat butter and sugar in large bowl until creamy. Mix in flour, extract and salt, stirring until dough holds together. Form dough by rounded teaspoonfuls into balls. Place balls on ungreased large baking sheets, spacing 2 inches apart. Flatten slightly with bottom of glass.
Bake cookies until light brown, about 14 minutes. Transfer sheets to racks and cool 5 minutes. Transfer cookies to racks and cool completely.
Directions for Filling:
Finely chop chocolate in processor. Combine butter and cream in small saucepan. Bring to boil. With processor running, gradually add butter mixture to chocolate and process until smooth. Transfer to medium bowl. Add sugar and extract and Frangelica and stir until mixture is smooth. Cool until spreadable, about 5 minutes.
Put filling into pastry sack with about a 1 inch wide hole and spead a dollop on top of each cookie. Dust top of cookie lightly with powdered sugar.
Can be prepared 2 days ahead. Store in airtight container at room temp.
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