Thursday, September 2, 2010
Cookie Recipe #243 - Caramel-Chocolate Pockets
There is a little bit of work involved in the making of today's cookie, but your reward when you bite into one will say it was worth it all.
Ingredients: 1/4 cup butter, softened, 1/2 cup chocolate-hazelnut spread (Nutella), 1 cup granulated sugar, 1/2 teaspoon baking powder, 1 egg, 1/4 cup milk, 1 teaspoon vanilla extract, 2 1/2 cups all-purpose flour, 32 caramels, unwrapped (about 10 ounces), 2 tablespoons milk, 1/4 cup finely chopped toasted hazelnuts.
Instructions: In a large mixing bowl, beat butter and chocolate-hazelnut spread for 30 seconds. Add sugar and baking powder, continuing to beat. Add in egg, the 1/4 cup milk, and vanilla until combined. Gradually beat in flour until thoroughly incorporated.
Divide dough in half. Shape each half into a 6 1/2-inch long roll. Gently flatten each side to form a triangular shape. Wrap in plastic wrap or waxed paper and refrigerate for 4-24 hours or until firm enough to slice.
For filling, in a small saucepan, melt 16 of the caramels and 1 tablespoon of the milk over low heat, stirring occasionally. Cool slightly, then stir in 2 tablespoons of the hazelnuts.
Preheat oven to 375 degrees. Reshape logs, if necessary. Using a sharp knife, cut each log into 1/4-inch slices. Place half of the slices 1 inch apart on ungreased baking sheets. Carefully spoon about 1/2 teaspoon filling over each. Top with remaining slices. Seal edges, pressing with fork tines.
Bake in preheated 375 degree oven for 9-11 minutes or until edges are firm. Cool on baking sheet for 1 minute before transferring to wire racks to cool completely.
For drizzle, in a small saucepan, melt remaining 16 caramels and 1 tablespoon milk over low heat, stirring occasionally. Drizzle over cooled cookies; sprinkle with remaining nuts. Let stand until caramel is set.
Makes 2-3 dozen pockets.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.