This post is sponsored in conjunction with ChristmasCookiesWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasCookiesWeek recipes. All opinions are mine alone.
As I was going through possible recipes to make for this week, I decided I had to put this on on the list. I used a cookie scoop and a little wooden mini tart shaper to form the cups. Make sure you spray the tin well, or you will have sticking. The only change I made to the recipe was to use festively colored sprinkles instead of the chocolate ones.
These are chocolate-y and decadent. They look fancy but are so simple to make! Thank you to Patricia H. for sharing her recipe, I'm so glad that I can add myself to the group of people that have tried it.
I can't wait to see what the other #FestiveFoodies are
making today! You can check out their
recipes by clicking the links at the bottom of the post.
Truffle Filled Cookie Tarts
Ingredients
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/3 cup baking cocoa
- 1/4 teaspoon baking soda
- 2 cups semisweet chocolate chips (12 ounces)
- 2/3 cup heavy whipping cream
- 1/4 cup butter, cubed
- 2 large egg yolks
- Sprinkles or nonpariels for decorating
Instructions
- Preheat oven to 400°. In a large bowl, beat butter and sugars until blended. Beat in egg and vanilla. In another bowl, whisk flour, cocoa and baking soda; gradually beat into creamed mixture.
- Shape level tablespoons of dough into 2-1/2-in.-wide patties. Press onto bottoms and up the sides of greased mini-muffin cups.
- Bake until set, 8-10 minutes. Immediately press a deep indentation in center of each with the end of a wooden spoon handle. Cool in pans 5 minutes. Remove to wire racks to cool completely.
- For filling, in a small heavy saucepan, combine chocolate chips, cream and butter; cook and stir over medium heat until smooth. Remove from heat.
- In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat, stirring constantly, until mixture is thickened and a thermometer reads at least 160°, 15-17 minutes. Do not allow to boil. Immediately transfer filling to a bowl; cool 20 minutes, stirring occasionally.
- Spoon 1 tablespoon filling into each crust. Top with sprinkles. Refrigerate until cold, about 1 hour.
#ChristmasCookiesWeek Thursday Recipes
- Celebrating Sinterklaas with Speculaas by Culinary Adventures with Camilla
- Chocolate Mint Thumbprints by Family Around The Table
- Chocolate Shortbread by Cindy's Recipes and Writings
- Cinnamon Spice Sugar Cookies by Hezzi-D's Books and Cooks
- Empire Cookies by A Kitchen Hoor's Adventures
- Iced Peppermint Cookies by Jonesin’ For Taste
- Lemon Shortbread Sandwich Cookies by Palatable Pastime
- Mexican Wedding Cookies by House of Nash Eats
- Mint Chocolate Thumbprints by Family Around the Table
- No-Bake Peanut Butter Cup Cereal Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Peppermint Brownie Bites by A Day in the Life on the Farm
- Red and White Pinwheel Cookies by Hardly A Goddess
- Truffle Filled Cookie Tarts by Jolene's Recipe Journal
- White Chocolate Peppermint Kiss Cookies by The Saucy Fig
My geandmother's recipe for old-fashioned molasses crinkle cookies--Happy Holidays!
ReplyDeleteThose are my favorite too! :)
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