by Better Homes and Gardens
1
egg
1 egg yolk
1/2 c sugar
2 oz semi-sweet chocolate, melted
1/4 c
cooking oil
1 t baking powder
1 t vanilla
1 c flour
sifted powder
sugar
2 oz cream cheese, softened
1/3 c sifted powder sugar
1 oz
semisweet chocolate, melted
1 T Irish Cream Liqueur
1. In a med. bowl,
stir together egg through vanilla. Stir in the flour. Cover and chill dough 1-2
hours.
2. Preheat oven to 375. Shape chilled dough into 1/2" balls. Place 1"
apart on ungreased cookie sheets. Bake in preheated oven for 6-7 minutes or
until edges are set. Transfer to a wire rack and cool. Sprinkle cooled cookies
with powdered sugar.
3. For cream filling, in a small bowl, combine the cream
cheese through liqueur. Beat with electric mixer on medium until combined.
4.
To assemble, spread 1/2 t of cream filling onto the flat side of half the
cookies; top with second cookie.
5. Drizzle cookies, cover and store in
fridge up to 3 days. For drizzle I combine 3 oz morsels and 1 t shortening. Heat
until melted.
I haven't made these cookies since 2004. The recipe was lost and recently found. I know these cookies were delicious so I need to make them again really soon.
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