The tiny bite sized cookies are made into a sandwich cookie with a chocolate filling which actually seemed a little heavy and overpowering for this light cookie. Don't get me wrong..we had no problem devouring these little "poppers" in no time! I just think next time I make them, I might try an orange flavored filling to lighten it up a bit.
I have to confess that I totally forgot that I used unsalted butter, which is all I ever have around to bake with, and because of this I should have added a pinch of salt. But, well, I forgot.
So to get started, whisk egg yolk, vanilla and whiskey in a measuring cup. I don't drink whiskey so I buy those tiny bottles, like you get on an airplane!
In your standing mixer, beat on medium speed, butter and sugar til fluffy, 2 minutes.
Add the yolk mixture and beat til combined.
The dough comes together nicely.
Make the filling by melting the unsweetened chocolate with the water on very low heat, stirring constantly. Take it off the heat and whisk in confectioners sugar.
I found that if the mixture gets too cool, you need to place the pan over very low heat, or just the residual heat from your burner, to make it spreadable again.
Place the other cookie on top. That's it..your cute tiny "popper" cookie!
2 large egg yolks
1 tsp. vanilla
1 tsp. whiskey
2 sticks salted butter, softened
2/3 cup granulated sugar
2 1/4 cups AP flour
1 oz. unsweetened chocolate, chopped
1/4 cup water
2 cups confectioners sugar
Preheat oven to 350. Adjust rack to middle position. Line baking sheet with parchment paper.
1. Whisk yolks, vanilla and whiskey together in a measuring cup.
2. With mixer on medium high speed, beat butter and granulated sugar together til fluffy, about 2 minutes.
3. Reduce speed to medium and add the yolk mixture and beat til combined.
4. Add the flour and beat til incorporated.
5. Shape the dough into 3/4" balls. Space half the balls 1" apart on baking sheet.
6. Bake til lightly browned around edges, 10 to 12 minutes.
7. Cool cookies on sheet 2 minutes, then transfer to wire rack to cool completely.
8. Repeat with remaining dough balls.
1. Combine chocolate and water in a small saucepan and stir over low heat til smooth, about 5 minutes.
2. Off the heat, whisk in confectioners sugar til smooth.
3. Spread filling onto one cookie and top with another to make sandwich.
4. Let filling set til hardened.
(The cookies can be stored in an airtight container for up to 3 days.)