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Full Online Book HomeLearning KitchenCookies - Formed Cookies Fudge Filled Butter Cookies
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Cookies - Formed Cookies Fudge Filled Butter Cookies Post by :jorgemv Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2062

Click below to download : Cookies - Formed Cookies Fudge Filled Butter Cookies (Format : PDF)

Cookies - Formed Cookies Fudge Filled Butter Cookies

Makes about 3 dozen

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup powdered sugar
2 cups unbleached all purpose flour
1/2 teaspoon almond extract
Pinch of salt

4 ounces semisweet chocolate
2 1/2 tablespoons unsalted butter
2 1/2 tablespoons whipping cream
1/2 cup powdered sugar
1/4 teaspoon almond extract

For Cookies: Preheat oven to 350ºF.

Beat butter and sugar in large bowl until creamy.

Mix in flour, extract and salt, stirring until dough holds together.

Form dough by rounded teaspoonfuls into balls.

Place balls on ungreased large baking sheets, spacing 2 inches apart. Flatten slightly with bottom of glass.

Bake cookies until light brown, about 14 minutes.

Transfer sheets to racks and cool 5 minutes.

Transfer cookies to racks and cool completely.

For filling:
Finely chop chocolate in processor.

Combine butter and cream in small saucepan. Bring to a boil.

With processor running, gradually add butter mixture to chocolate and process until smooth.

Transfer to medium bowl.

Add sugar and extract and stir until mixture is smooth.

Cool until spreadable, about 5 minutes.

Spread about 1 teaspoon filling on flat side of half of cookies. Top with remaining cookies, flat side down, creating sandwiches.

Store in airtight container at room temperature.

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1 cup butter or margarine, softened 2 cups confectioners' sugar, divided 4 tablespoons unsweetened cocoa, divided 1-3/4 cups all purpose flour 2 eggs separated 2 packages (3 ounces each) cream cheese, softened 1 teaspoon vanilla extract 1-1/2 cups chopped pecans 54 pecan halves, if desired Preheat oven to 350 degrees. In large mixer bowl, cream butter or margarine. Add 1 cup confectioners' sugar, 2 tablespoons cocoa, flour and 1 egg yolk. Mix at medium speed until well blended. In small bowl, combine 1 cup confectioners' sugar and cream cheese. Add remaining egg yolk, 2 tablespoons cocoa and vanilla and mix

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Yield: 36 Servings 2 Eggs -- unbeaten 1 cup sugar (*) 11/2 cups dates -- chopped Salt -- pinch Servings: 36 Cook over a low heat for 10 minutes, stirring constantly. Remove from stove and add 2 cups of Rice Krispies. Roll in balls and dip in coconut. Source: Dutch Oven Submitted by: Shirley Goos