Chocolate Chestnut Tortelli Christmas Cookies Recipes
CHOCOLATE CHESTNUT COOKIES
The basic shape of these cookies belies the sophisticated combination of flavors provided by chocolate-studded shells and delectably creamy chestnut centers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 1 1/2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with paddle attachment, cream butter and sugar on medium until fluffy. Add egg yolk, vanilla, and salt; beat until combined, scraping down sides of bowl as needed. Add flour, and beat on low speed until just combined. Stir in chocolate. (Dough can be frozen, wrapped in plastic, up to 1 month; thaw before using.)
- Form dough into 1-inch balls; place on parchment-lined baking sheets about 2 inches apart. Using thumb or rounded end of a wooden spoon or dowel, make a deep indentation in the center of each cookie. Fill each with about 1 teaspoon creme de marrons or Nutella. Place in freezer or refrigerator until firm, about 15 minutes.
- Bake until edges are golden and cookies are firm, about 12 minutes. Transfer cookies to a wire rack to cool completely.
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- In the bowl of your food processor, combine flour, baking powder and salt and blitz quickly. Add the cubed butter and pulse until coarse crumbs form. In a small bowl, stir together eggs, oil and water and add to the dry mix. Pulse until the dough comes together in clumps. Take out and knead very quickly. Divide the dough into 4 parts, shape it into individual disks, wrap in cling film and let rest in the fridge for about an hour, better for 2. You can prepare the dough 2 days ahead of time.
- Preheat the oven to 375 F, or 180 C . Line 2 large baking sheets with parchment paper. Let dough sit on the counter for about 5 minutes, so that it is easier to roll. In the meantime, blend all the ingredients except for the chocolate in your food processor until a coarse, thick paste forms. If it is too dry, add some more espresso or rum. It should hold together when squeezed between your fingers. Stir in the chocolate.
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