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| Truffle Cookies |
"These are fabulous! I have no idea where I got this recipe from, but we've been baking them for years! When the cookies are done, dip the tops into chocolate icing."
Ingredients :
- 7 (1 ounce) squares unsweetened chocolate, chopped, divided
- 1 1/4 cups powdered sugar, divided
- 10 tablespoons butter
- 1/3 cup half-and-half
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/8 teaspoon salt
Instructions :
| Prep : 15M | Cook : 24M | Ready in : 1H5M |
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- Heat 6 ounces chocolate in heavy saucepan over low heat, stirring constantly until melted. Remove from heat. Stir in 1/2 cup powdered sugar, 2 tablespoons butter, and half-and-half.
- Scoop into 1-inch balls and place on an ungreased cookie sheet. Freeze until set, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt remaining chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, about 1 minute. Add remaining powdered sugar and butter. Mix in vanilla extract.
- Work in flour and salt until dough holds together. Mold portions of dough around frozen chocolate balls to form 1- 1/2-inch balls. Place about 1 inch apart on an ungreased cookie sheet.
- Bake in the preheated oven until set but not browned, 12 to 15 minutes. Remove from cookie sheet. Cool completely on a wire rack.
Notes :
- If dough is dry, mix in 1 or 2 tablespoons milk.
- Dip tops of cooled cookies into chocolate icing. Mix 1 cup powdered sugar, 1 ounce melted chocolate, and 2 tablespoons milk together to make the icing.
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