Prep 45 mins
Cook 30 mins
This recipe came from an old Mrs. Field's Cookie Cookbook. Originally the cookies are designed to be like ravioli cookies. You take one of the cut out circles, put some of the chocolate topping on it, them top with another cookie and press around the edges with a fork. You are then supposed to sprinkle with powdered sugar. I prefer to make them as if they are hamentashen because you get twice as many cookies for all the effort. You can also fill them with fruit jam or a white or milk chocolate ganache if you want to but I have never done so. I can't remember how many cookies this yields so it is just a super rough estimate based on the hamentashen method
- 3⁄4 cup salted butter, softened
- 1⁄2 cup powdered sugar
- 1⁄4 cup light brown sugar, firmly packed
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup heavy cream
- 1 cup chocolate chips, semisweet (could also try milk or white)
- In a medium bowl cream butter using an electric mixer set at medium speed. Add confectioners’ and brown sugars and beat until smooth. Add yolks and vanilla, and mix at medium speed until light and fluffy. Scrape bowl. Add the flour and blend at low speed until thoroughly combined.
- Gather dough into a ball and flatten to a disk. Wrap dough tightly in plastic wrap or place in plastic bag. Refrigerate for one hour.
- To prepare filling: Scald the cream in a small saucepan over medium heat. Add the chocolate chips and stir until melted. Remove from heat.
- Preheat oven to 325*F.
- Using a floured rolling pin, roll dough on a floured board to ¼-inch thickness. Cut circles with a 2-inch diameter cookies cutter and place on ungreased cookie sheets, 1 inch apart. Continue using dough scraps, rerolling and cutting until all dough is used.
- RAVIOLI COOKIE PREP: Drop 1 tsp of chocolate filling in the center of each circle and top with another circle. Completely seal the edges using the tines of a fork.
- HAMENTASHEN PREP: Alternatively, could put 1 tsp of chocolate filling in center of circle and fold edges of cookie toward center (but not all the way) to create triangular/hat shape with a bit of chocolate peeking out of the center.
- Bake 15-16 minutes, or until cookies are golden brown. Transfer cookies to a cool, flat surface with a metal spatula. Sprinkle with white sugar, if desired.