Tuesday, December 19, 2006

Chocolate nutters

submitted by Mrs. T

1 cup butter, softened
2 cups confectioners' sugar, divided
1/4 cup unsweetened baking cocoa
1 3/4 cups flour
6 ounces cream cheese, softened
2 Tblsp. unsweetened baking cocoa
1 egg, separated
1 tsp. vanilla
1 cup chopped pecans
Candied cherry halves OR red and green M&Ms
Cream butter with 1 cup confectioners' sugar until well blended. Mix
in 1/4 cup cocoa; gradually beat in flour, mixing until smooth. Chill
dough for 30 minutes.
Meanwhile, for filling, beat cream cheese in small mixer bowl; add
remaining 1 cup confectioners' sugar, 2 T. cocoa, egg yolk, and vanilla,
beating until smooth. Set aside. Slightly beat the egg white in a
custard cup; set it aside.
Shape cookie dough into 1” balls; dip in egg white, then roll in
chopped pecans. Place balls 1” apart on ungreased cookie sheets.
Gently press thumb into center of each cookie to make indentation; fill
each with about 1 tsp. filling mixture. Bake for 12 minutes at 350° or
until filling appears set. Cool slightly on cookie sheet; top each
cookie with a cherry half or an M&M candy. Remove to racks; cool
completely. Store in refrigerator due to the cream cheese filling.
Makes 40.

This recipe was in the same magazine article as the Macaroon Kiss
recipe. These cookies are really pretty and delicious. The M&Ms are my own variation. If you would like vanilla filling rather than chocolate
(even prettier!), just leave out the 2 T. cocoa in the filling mixture.

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