September 03, 2019
"We enjoyed these cookies that are not only delicious but fun to make! Prep time does not include chilling time (30 min or up to 24 hours). May be stored in and airtight container for up to 5 days. Recipe source: Pati's Mexican Table"
- Serving Size: 1 (108.4 g)
- Calories 399.8
- Total Fat - 24.5 g
- Saturated Fat - 13 g
- Cholesterol - 161.4 mg
- Sodium - 219.4 mg
- Total Carbohydrate - 40 g
- Dietary Fiber - 3.9 g
- Sugars - 17.8 g
- Protein - 8.6 g
- Calcium - 41.4 mg
- Iron - 2.1 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
To make dough: in a bowl of an electric mixer beat the butter at medium speed until creamy (3-5 minutes). Add sugar and beat until fluffy (a few more minutes) and then add the eggs one egg at a time, beating after each addition. Reduce mixer speed to low and then add the flour 1/2 cup at a time and finally add the salt, beating until combined.
Turn dough out on a floured board, gather it into a ball and wrap in plastic wrap; refrigerate for 30 minutes or up to 24 hours.
Preheat oven to 350 degree F. Butter two cookie sheets (or use cooking spray).
On a floured board and a floured rolling in roll out the dough 1/4 inch thick and then cut out cookie with a 3-inch cookie cutter or use a cup and place cookies 1/2 inch apart on the cookie sheets.
Bake for 15-20 minutes or until cookies are golden. Remove from oven and place on a cooling rack to cool.
To make the filling: in a saucepan on low heat add the cream and chocolate and cook stirring until chocolate is melted and then add the sugar and stir until dissolved. Remove from heat and let cool until thickened.
Turn half of the cookies flat side up and spread 1 tablespoon of the filing on each one; the remaining chocolate will be used to make scribbles on the top. Let the chocolate filling set on the bottom cookies for at least 5 minutes; top with remaining cookies, flat side down, sandwiching them together.
Your choice you can either put the remaining chocolate filling in a pastry bag or just use a fork to drizzle the chocolate over the top of cookies, making your own scribbles. Let cookies stand until filling sets and then you can stir in and airtight container or in the refrigerator. These cookies are best when refrigerated so the chocolate filling can harden.
Tips & Variations
No special items needed.