Cookies CookiesFilling- 4 ounces heavy cream
- 1 tablespoon light corn syrup
- 6 ounces semisweet or bittersweet chocolate, melted
Directions
| 1) Preheat the oven to 375°F. Get out your walnut cookie molds; there's no need to grease them. |
| 2) To make the cookies: Beat the soft butter, brown sugar, salt, and flavorings until fluffy. |
| 3) Stir in the flour, cornstarch, and nuts. |
| 4) Wrap the dough, and refrigerate for 30 minutes. |
| 5) Press 1 teaspoonful of chilled dough into the bottom and up the sides of each mold. Place the molds on a baking sheet. |
| 6) Bake the cookies for 10 to 12 minutes, until they're browned around the edges. Cool for a few minutes, then push on the thick edge of each cookie to pop it out of the mold. |
| 7) To make the filling: Heat the cream and corn syrup until steaming.; a microwave works well here. |
| 8) Add the chocolate, stirring until it melts. Reheat briefly on low heat if the chocolate doesn't completely melt. |
| 9) Cool until the mixture thickens somewhat, whisking often. |
| 10) Spread a bit of the chocolate on each side of the cookies. Let them sit for a few minutes to partially set up, then sandwich the halves together. |
Filling- 1/2 cup heavy cream
- 1 tablespoon light corn syrup
- 1 cup semisweet or bittersweet chocolate, melted
| Recipe summary- Hands-on time:
- 25 mins. to 30 mins.
- Baking time:
- 10 mins. to 12 mins.
- Total time:
- 1 hrs 5 mins. to 1 hrs 12 mins.
- Yield:
- 2 1/2 dozen cookies
|
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