These are basically a nutty sugar cookie with melted chocolate to sandwich them together. Very simple and delicious with a glass of milk. They are also cute if you put them in petit four paper, reminiscent of Pepperidge Farm cookies.
These are usually made with ground up almonds and almond extract. I like to use walnuts and orange extract because I am a big walnut and chocolate fan and I am in love with orange extract. Feel free to substitute any type of nut and extract that you have on hand within reason. I guess there could be some bad pairings possible. Like maybe root beer extract with peanuts? I will post some of my variation ideas below the recipe. I would love to hear about any other good combos you can think of.
INGREDIENTS:
10 tbs. butter*
1/2 c. sugar
1 egg yolk
1/2 tsp. orange extract
1 c. ground walnuts
1 1/2 c. all purpose flour*
2 oz. dark chocolate or 1/3 cup chocolate chips
DIRECTIONS:
1. Cream the butter and sugar together with a mixer until light and fluffy, then beat in the egg yolk, extract, ground nuts and flour until evenly mixed. Chill in refrigerator for about 2 hours.
2. Preheat oven to 350 degrees. Line 3-4 baking sheets with parchment paper.
3. Break off small pieces of dough and roll into balls with your hands (should make about 40). Place the balls on the baking sheets, spacing them out because they will spread slightly as they bake.
4. Bake for 20 minutes or until golden brown. Remove the baking sheets from the oven, lift off the paper with the cookies still on, then place on cooling racks and let cool.
5. When the cookies are completely cooled, lift them off the paper. Place the chocolate in a microwave-safe bowl and microwave for about a minute, stopping to stir after 30 seconds and then restarting for the remaining 30 seconds. OR use a double boiler to melt it over a pot of hot water. Use a spoon to spread the melted chocolate onto one cookie then sandwich the cookies into pairs, like Oreos. Leave to cool and set before serving.
YUMMY VARIATIONS: almonds and almond extract, macadamia nuts and coconut extract with white chocolate, peanuts and vanilla extract, almonds and peppermint extract
*TIPS: When I am feeling guilty about my butter usage I use half Smart Balance. It contains some heart healthy fat so although it still is calorie rich it isn't AS bad for your body. I think that using some butter helps the cookie have a buttery taste that you just can't replace, but I have used all Smart Balance. They turn out fine, they just don't taste the same.
I also have been known to replace half of the flour with whole wheat pastry flour. They turn out a bit more crumbly when you bite them but it gives the added bonus of a nuttier taste and some fiber. If the dough seems too dry with the whole wheat flour add a few drops of water until it is a cohesive piece of dough but not sticky.
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