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3 1/2 ounces semisweet chocolate
3/4 stick (6 tablespoons) butter, softened
1 cup sifted confectioners' sugar
1 1/4 cups filberts, toasted and skinned, then ground
Heat the oven to 300 degrees F.
In the top of a double boiler set over hot water melt chocolate and let it cool.
In a bowl beat butter with confectioners' sugar until the mixture is fluffy.
Stir in the chocolate and beat until creamy and smooth. Stir in filberts, and form the mixture into a ball.
Wrap in wax paper and chill for 30 minutes.
Pinch off 1 teaspoon of the mixture at a time and roll it between the palms of your hands like a ball.
Arrange balls on baking sheets lined with parchment paper and bake until the glossiness is gone, about 10 minutes.
Let the balls cool on the baking sheets, then store in an airtight container.
Yield: About 50 balls
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