ICED CHOCOLATE TRUFFLE COOKIES
Indulge in rich chocolate cookies reminiscent of fine truffle candies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 24
Number Of Ingredients 17
Steps:
- In heavy 2-quart saucepan, melt 6 ounces chocolate over low heat, stirring frequently; remove from heat. Stir in 2 tablespoons butter, the half-and-half and 1/2 cup powdered sugar; cool.
- Shape mixture into 1-inch balls. Place on ungreased cookie sheet; freeze uncovered about 30 minutes or until set.
- Heat oven to 350°F. In medium bowl, beat 1/2 cup butter, 3/4 cup powdered sugar, 1 tablespoon vanilla and 1 ounce melted chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour and salt until dough holds together. (If dough is dry, mix in 1 to 2 tablespoons milk.)
- Mold portions of dough around frozen chocolate balls to form 1 1/2-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake 12 to 15 minutes or until set. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- In small bowl, mix all White Icing ingredients until smooth. In another small bowl, mix all Chocolate Icing ingredients until smooth.
- Spoon White Icing over tops of half of the cookies and Chocolate Icing over tops of remaining cookies; let icing spread over cookies. Stir enough additional powdered sugar into remaining icing until stiff enough to pipe. Place each in decorating bag or resealable plastic bag with small corner snipped off; pipe chocolate icing on white-iced cookies in polka-dot design. Pipe white icing on chocolate-iced cookies.
Nutrition Facts : Calories 190, Carbohydrate 23 g, Cholesterol 15 mg, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 50 mg
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
