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.
- Prep time 35 minutes
- Total time 2 hours
- pinch salt
- 1/2 cup butter softened
- 1/3 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/3 cup cocoa powder
- 3/4 teaspoons clear vodka or rum
- 1/4 teaspoon edible gold decorating dust
- 55 g semisweet chocolate chopped
- 2 tablespoons 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 (2.5 cm) 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 (180°C) 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.
Truffle Filling: Meanwhile, in heatproof bowl set over saucepan of hot (not boiling) water, heat chocolate with cream, stirring, until melted and smooth. Remove from heat.
Spoon about 1/2 tsp of the truffle filling into well of each cookie; refrigerate until set, about 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Makes about 25 cookies.
Nutritional facts per cookie: about
- Sodium 30 mg
- Sugars 4 g
- Protein 1 g
- Calories 81.0
- Total fat 5 g
- Potassium 45 mg
- Cholesterol 19 mg
- Saturated fat 3 g
- Total carbohydrate 8 g
- Iron 4.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 4.0