Tuesday, December 6, 2011


1 1/2 cups butter, softened
3/4 cup granulated sugar
1 1/2 tsp vanilla
3 large egg yolks
3/4 tsp baking powder
3 cups all-purpose flour
1/2 tsp salt
2 1/2 tsp grated orange rind
1 cup ground toasted almonds
Creamy chocolate filling (recipe follows)

In large mixer bowl combine the butter, sugar, vanilla, and egg yolks beating until creamy.

In a bowl combine the baking powder, flour, and salt.  Gradually add the flour mixture to the egg mixture, mixing well.  Stir in the orange rind.  Cover and chill for an hour or until dough is easy to handle.

Preheat oven to 325 degrees.

Shape the dough into 1-inch balls and roll in the ground almonds.  Place balls 2-inches apart on ungreased cookie sheets.  Press a thumb into the center of each cookie making a well for the chocolate filling.  Put 1/4 teaspoon of the filling into the well of each cookie.

Bake cookies at 325 degrees for 11 to 13 minutes until set.  Allow to cool slightly on the cookie sheets then remove to a wire rack to cook completely.

1/3 cup granulated sugar
1/4 cup unsweetened baking cocoa
1 tbsp all-purpose flour
1/2 cup whipping or heavy cream
1 egg yolk, lightly beaten
2 tbsp butter
1/2 tsp vanilla

In a small saucepan combine the sugar, cocoa, and flour.  Gradually stir in the whipping or heavy cream.  Over low heat, bring the mixture to a boil, stirring constantly.  Stir a small amount of the hot mixture into the beaten egg yolk then stir egg mixture into the chocolate mixture.  Cook for a minute while stirring constantly.  Remove the chocolate from the heat; stir in the butter and vanilla until butter is melted and mixture is smooth.  Chill until ready to use.

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