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Chocolate Walnut Truffle Cookies




Source of Recipe


Internet


List of Ingredients




DOUGH
1 3/4 cups Whole wheat pastry flour
3/4 cup Unsweetened Dutch-processed cocoa powder
1/4 teaspoon Salt
3/4 cup Packed light brown sugar
1/4 cup Organic sugar
1/3 cup Chopped walnuts (hazelnuts)
1 cup Organic butter, chilled and in pieces
1 teaspoon Vanilla

TRUFFLE MIXTURE
8 ounces semisweet Or bittersweet chocolate, chopped
1/2 cup Heavy whipping cream
2 tablespoons Organic butter, at room temp.
2 tablespoons Cognac, brandy or amaretto
Preheat oven to 300°. Line two cookie sheets with parchment paper.

Whisk together the flour, cocoa powder, and salt in a mixing bowl. Combine the sugars and walnuts in afood processor fitted with a steel blade. Process until the nuts are finely ground, about 15 seconds. With themachine running, add the butter continuously through the feed tube. Add the vanilla and continue to process for a few seconds more, until the mixture is smoothand creamy. Scrape down the sides of the bowl with a rubber spatula. Add the flour mixture and process for about 15 seconds to form a ball of dough. At this point if the dough is really soft, chill briefly in refrigerator to firm up. Turn the dough out onto a lightly floured work surface and divide it in half. Roll each half out to a thickness of 1/8 inch. Use a 2 inch round cookie cutter to cut out circles (to make miniatures use a one inch round cookie cutter). Repeat the process until all the dough has been used.

Bake for about 10 minutes (about 8 minutes for miniatures) until the cookies are beginning to crack lightly on top. Let cookies cool on sheets for five minutes and then transfer to racks to cool.

To make truffle mixture, put chocolate into a medium mixing bowl. In a small saucepan bring the cream to boil over mediumheat. Pour over chocolate, wait a few minutes, and then stir until chocolate isfully melted and mixture is smooth. Stir in the butter and then liqueur. Cover the mixture with plastic wrap and chill in refrigerator for 15 minutes (thick enough to put in a pastry bag and pipe).

Put cookies on a parchment lined baking sheet. Put your truffle mixture into a pastry bag fitted with a 4B pastry tip andpipe a large mound of chocolate in the center of each cookie. For added decoration you could place on the truffle mixture a walnut half or hazelnut. Chill cookies. If you have truffle mixture left over you can make truffles by forming small balls with the chilled mixture. Can roll the truffles into cocoa powder, nuts,coconut.

Makes 48 truffle cookies.



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