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Frango Mint Surprise Cookies

Source of Recipe


From "Marshall Field's Frango Chocolate Cookbook"






List of Ingredients



• 1 cup (2 sticks) unsalted butter, softened
  
• ½ cup confectioners' sugar
  
• 2 cups cake flour
  
• 1 tsp vanilla extract
  
• 1/8 tsp salt
  
• 1 cup finely chopped pecans (about 4 ounces)
  
• 18 Frango Mint Chocolates (milk), about 7 ounces, halved vertically
  
• Confectioners' sugar for rolling
  






Instructions



1. In a medium bowl, using a handheld electric mixer set at medium speed, cream the butter and ½ cup confectioners' sugar together until very light in color, about 1 minute. Using a wooden spoon, stir in the cake flour, vanilla and salt until well blended. Stir in the pecans. Loosely cover the dough with plastic wrap and refrigerate until firm enough to handle, about 1 hour.
   
   
2. Position racks in the center and top of the oven and preheat to 350° F. Completely enclose each Frango Mint Chocolate half in about one level tablespoon of dough. Roll the dough between your palms to form balls. Place the cookies, spaced 1 inch apart, on ungreased baking sheets.
   
   
3. Bake for 18 to 20 minutes, switching the position of the sheets after about 10 minutes, until the cookies are golden brown. Sift the confectioners' sugar into a medium bowl and roll the warm cookies in the sugar until well coated. Remove the cookies to a wire rack to cool completely.
   
   Makes about 3 dozen cookies.
   
   






Final Comments


The cookies can be baked up to one week in advance and stored in an airtight container at room temperature.