Filled Butter Cookies

 

Ingredients:

Cookies:

 

 

1/2

Cup

Butter, Softened (6 Tablespoons)

2/3

Cup

Cornstarch

1-1/4

Cup

All-Purpose Flour

1/2

Tsp

Baking Powder

1/4

Tsp

Salt

1/2

Cup

Sugar

4

 

Large Egg Yolks

2

Tbl

Brandy Or Rum Extract

1/2

tsp

Vanilla

 

 

Confectioners Sugar For Dusting

 

 

 

Fillings can be made with ingredients below or you can substitute Smuckers Dulce de Leche Milk Caramel Spread or Fudge Topping

 

Caramel Filling:

2

 

Large Egg Yolks

6

Tbl

Butter

Cup

Whipping Cream

2

Cup

Confectioners Sugar

6

Tbl

Water

Chocolate Filling:

Cup

Milk

5

Tbl

Butter

8

Oz

Bittersweet Or Semisweet Chocolate Morsels

Directions:

Cookies: Preheat oven to 350. Grease two baking sheets.

Whisk together cornstarch, cup flour, baking powder, and salt in a small bowl.

Beat together butter and sugar in a large bowl with an electric mixer on high speed, until light and fluffy. Beat in egg yolk, brandy and vanilla. Stir in flour mixture until combined, adding 1-2 tablespoons of flour if dough is too sticky (dough should be soft).

Place dough into a lightly floured surface, and roll out to 1/8 thickness. Cut out 60 rounds with a 1-1/2 cookie cutter, re-rolling scraps if necessary. Transfer cookies to prepared baking sheets, about 1/2 apart. Bake until firm and golden around edges, 12-15 minutes. Transfer to a wire rack to cool about 10 minutes.

Sandwich cookies with about teaspoon of desired filling, caramel, chocolate, dulce de leche or fudge topping,

Dust with Confectioners sugar.

For caramel filling: Place yolks in medium bowl. Bring 4 tablespoons butter and cream to simmer in heavy small saucepan. Gradually whisk hot cream mixture into yolks. Stir sugar and 6 tablespoons water in heavy medium saucepan over low heat until sugar is dissolved. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan so caramel will color evenly, about 10 minutes. Slowly whisk hot caramel into yolk mixture, then whisk until smooth. Transfer caramel mixture to small bowl; let stand until no longer warm to touch (caramel will become too thick if it cools too long), about 1 hour. Whisk in remaining butter. Cover and chill until thick and cold, about 1 hour.

For chocolate filling: Bring milk and butter to simmer in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Transfer to small bowl. Cool. Cover and refrigerate until thick and cold, about 1 hour.

Yields

5 dozen

 

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