Hands on: 30 minutes
Total time: 1 hour, 20 minutes
Makes: 36 cookies
Ingredients:
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
Instructions:
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 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.
Per cookie: 122 calories (percent of calories from fat, 43), 1 gram protein, 17 grams carbohydrates, trace fiber, 6 grams fat (4 grams saturated), 26 milligrams cholesterol, 53 milligrams sodium.
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