Friday, July 9, 2010
Cookie Recipe #188 - Double-Fudge Pockets
"Ring around the rosie, pocketful of posies, ashes, ashes, we all fall down"-(cookie version): ring around the chocolate cookie, pocketful of trufflellike filling, yummy, yummy, we all eat cookies.
Ingredients: 1 cup butter, softened, 1 cup granulated sugar, 1 teaspoon baking powder, 1 egg, 1 egg yolk, 1 teaspoon vanilla, 1/2 cup cocoa, 2 1/2 cups all-purpose flour, 1/2 cup chocolate chips, 1/2 cup dairy sour cream, 1/4 cup finely chopped walnuts, powdered sugar for sprinkling or 1/4 cup white chocolate chips.
Instructions: In a large mixing bowl, beat butter with sugar until light and fluffy. Beat in whole egg, egg yolk, and vanilla until combined. Beat in cocoa, baking powder, and flour. Divide dough in half; cover and refrigerate about 1 hour or until easy to handle. Meanwhile prepare the Fudge Filling as follows:
In a small saucepan over low heat, melt 1/2 cup chocolate chips, stirring constantly. Remove from heat and stir in sour cream and walnuts. Mixture will stiffen as it cools; set aside.
Preheat oven to 350 degrees. On a lightly floured surface, roll half of the dough at a time to 1/8 inch thickness. Using a flour-dipped scalloped round 2 1/2-inch cookie cutter, cut out dough. Place half of the cutout rounds 1 inch apart on an ungreased baking sheet. Spoon a rounded teaspoon of Fudge Filling into the center of each round. Place remaining rounds over each of the filled rounds. Press edges together to seal (may use the tines of a fork, if desired).
Bake for 10-12 minutes or until edges are firm. Cool on baking sheet for 1 minute before transferring to a wire rack to cool.
In a resealable plastic bag, melt white chocolate chips in microwave until completely melted and smooth. Snip off one corner of bag and pipe design over tops of each cookie, if desired, or sprinkle with sifted powdered sugar before serving.
Makes about 30 pockets of chocolate.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.