Round butter cookies are sandwiched with a chocolate-hazelnut filling, with a lollipop or popsicle stick. They can then be decorated as you wish with frosting or icing and/or colored sugar.
Ingredients
- For the cookies:
3/4 cup butter, softened
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg yolk
1-3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
- For the filling:
1 cup semisweet chocolate chips, melted
1/2 cup finely chopped hazelnuts, or almonds
- For decorations:
24 lollipop sticks
frosting and/or icing (optional)
beaten egg (optional)
Directions
- Make the cookies:
- Combine butter, granulated sugar, brown sugar and egg yolk in medium bowl. Add flour, baking powder and salt; mix well. Cover; refrigerate until firm, about 4 hours, or overnight. Pre-heat oven to 350F and line baking sheets with parchment paper. Roll dough on floured surface or between two sheets of waxed paper to 1/4-inch thickness. Cut out 48 circles using 2-inch round cookie cutter. If desired, cut out shapes (such as faces, pictured above, or other shapes, pictured below) in half of the cookies. Place 24 circles on prepared baking sheets.
- Make the filling and assemble cookies:
- Combine melted chocolate and hazelnuts. Spread rounded 1/2 tsp. chocolate mixture in center of each dough circle on cookie sheet. Place lollipop sticks on circles so that tips of sticks are imbedded in filling. Top with remaining dough circles (if you have cut out faces or other shapes, use these cut out circles as the top); seal edges of dough together with floured fork tines. If you are not going to decorate these with frosting, you can brush them lightly with beaten egg. Bake 10 to 12 minutes until edges begin to lightly brown. Remove to wire racks; cool completely. Once cool, decorate with frosting or icing, as desired.