Canadian Living - Holiday Entertaining - - Holiday brunch -

Hands-on time: 35 min­utes

To­tal time: 2 hours

Makes: about 25 cook­ies

Gold dec­o­rat­ing dust adds a touch of fes­tive el­e­gance, while a rich truf­fle fill­ing makes th­ese cook­ies as deca­dent as can be. Look for dec­o­rat­ing dust in bak­ing or craft sup­ply stores.

½ cup but­ter, soft­ened

⅓ cup gran­u­lated sugar

1 egg yolk

½ tsp vanilla

1 cup all-pur­pose flour

¼ tsp bak­ing pow­der pinch salt

⅓ cup co­coa pow­der

¾ tsp vodka or clear rum

¼ tsp ed­i­ble gold dec­o­rat­ing dust

55 g semisweet choco­late (about 2 oz),


2 tbsp whip­ping cream (35%)

In large bowl, beat but­ter with sugar un­til fluffy; beat in egg yolk and vanilla. In sep­a­rate bowl, whisk to­gether flour, bak­ing pow­der and salt; sift in co­coa pow­der. Stir into but­ter mix­ture just un­til com­bined. Roll by rounded 1 tbsp into balls. Ar­range, 1 inch apart, on parch­ment pa­per–lined rim­less bak­ing sheets. Sup­port­ing op­pos­ing sides of 1 ball with 2 fin­gers, press op­po­site in­dex fin­ger into cen­tre to cre­ate deep well; pinch to­gether any cracks around edge. Re­peat with re­main­ing balls.

Bake, 1 sheet at a time, in 350°F oven un­til no longer shiny, about 11 min­utes. Let cool on pans for 3 min­utes; trans­fer di­rectly to racks to cool com­pletely.

Mix vodka with dec­o­rat­ing dust; us­ing soft fine-tip pas­try brush, paint gold stripes across cook­ies. Let stand un­til dry, about 15 min­utes.

Mean­while, in heat­proof bowl set over saucepan of gen­tly sim­mer­ing (not boil­ing) wa­ter, heat choco­late with cream, stir­ring, un­til melted and smooth. Re­move from heat. Spoon about ½ tsp into well of each cookie. Re­frig­er­ate un­til set, about 30 min­utes. (Make-ahead: Re­frig­er­ate in air­tight con­tainer for up to 3 days.)

PER COOKIE: about 81 cal, 1 g pro, 5 g to­tal fat (3 g sat. fat), 8 g carb (1 g fi­bre, 4 g sugar), 19 mg chol, 30 mg sodium, 45 mg potas­sium. % RDI: 1% cal­cium, 4% iron, 4% vit A, 4% fo­late.

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