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Makes about 42
For the cookies:
1 cup butter, at room temperature
1/4 cup granulated sugar
1 large egg
1/4 cup Dutch-process cocoa powder
2 cups all-purpose flour
For the filling:
1/2 cup apricot preserves
For the glaze:
1/2 cup semi-sweet chocolate chips
2 tablespoons unsalted butter
Preheat oven to 350 F. Lightly grease 2
baking sheets or line with parchment paper or non-stick baking mat. In a large mixing bowl, beat the butter and sugar until light and fluffy. Beat in egg, mixing well. Sift together the cocoa and flour. Stir into creamed mixture and blend well. Shape the dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Make an indentation in the center of each with your thumb. Bake the cookies for 12 to 15 minutes, until they feel firm and are light brown. Remove to wire racks to cool. At this point you can store the cookies in airtight containers at room temperature or freeze them.
Before serving, fill the indentation of each cookie with a dot of apricot preserves. In the top of a double boiler over medium heat, melt the chocolate chips and butter. Stir until smooth. Scrape mixture into a plastic zip-lock bag and with a scissors snip off a tiny corner of the bag. Drizzle chocolate over the cookies. Allow chocolate to set before serving.
6-6 of 6 reviews Next >>
A cookie baker in Canada Nov 29, 2003
Would make this again.
This is a most amazing cookie! It is so delicious and so cute, it could actually replace a truffle! I used raspberry jam instead of apricot and it was a divine mix. The cookie was soft, dark and chocolatey, with a very adult instead of overly sweet flavour.
It is an attractive item that could easily be boxed as a gift or brought to a party to wow the crowds. In addition to the above I must also state it was incredibly simple to make. 5 stars
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