GLUTEN-FREE SNOW CAPPED TRUFFLE COOKIES
Lovely little truffle cookies hide a surprise caramel inside. Yum!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 40
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. In medium bowl, stir together flour blend, cocoa, xanthan gum and pecans; set aside.
- In large bowl, mix butter, granulated sugar, brown sugar, vanilla and egg. Stir in flour blend mixture until thoroughly combined (dough will be dry). Shape about 1 tablespoon dough around each caramel. Place 2 inches apart on ungreased cookie sheet.
- Bake 8 to 10 minutes or until set. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack.
- In small microwavable cup, microwave chips uncovered on Medium-High (70%) 30 seconds. Stir; heat in 10-second increments, stirring until smooth. Dip top of each cookie into melted chips; shake off excess. Let stand until set.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 10 g, TransFat 0 g
GLUTEN-FREE PISTACHIO TRUFFLE COOKIES
Provided by Liza Jernow
Categories Cookies Nut Wheat/Gluten-Free Pistachio Cognac/Armagnac
Yield Makes about 3 1/2 dozen cookies
Number Of Ingredients 16
Steps:
- Make the truffle filling:
- In a small saucepan, heat cream and brown rice syrup over medium heat until it just begins to simmer. Immediately remove the pot from heat and add chocolate. Let stand for 3 minutes, then stir until chocolate is melted and smooth. Add cognac and stir to combine.
- Transfer truffle filling to a medium bowl and let stand at room temperature until the texture thickens and resembles peanut butter, whisking occasionally, about 45 minutes.
- Make the cookies:
- Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 325°F. In the bowl of a food processor, pulse 3 tablespoons pistachios until very finely ground and powdery. Set ground pistachios aside.
- In the bowl of a food processor, combine remaining 1 cup pistachios, sugar, cornstarch, and salt; pulse until very finely ground. Add the egg white, vanilla extract, and almond extract, and pulse until well combined.
- Drop dough by teaspoonfuls onto two parchment-lined baking sheets, spacing them 1 inch apart. Use a finger dipped in water to gently flatten the pistachio rounds until they are about 1 inch in diameter. Bake until the cookies are set and edges are golden, about 12 minutes. Let the cookies to cool completely, then freeze cookies for 1 hour.
- Assemble the cookies:
- Once the cookies have been frozen, spoon 1/2 teaspoon truffle filling on the flat side of each cookie. Use a butter knife or small offset spatula to shape the filling to a domed point. Freeze cookies until the filling is set, about 15 minutes more. Place cookies on a wire rack placed over a parchment-lined rimmed baking sheet.
- In a heatproof bowl set over a medium saucepan of barely simmering water, combine the 6 ounces of chocolate and the coconut oil. Stir until mixture is smooth; remove from heat and let cool slightly.
- Finish the cookies:
- Working with one cookie at a time, spoon the chocolate shell over the cookies to completely enclose the filling. Sprinkle the top of each cookie with a pinch of reserve ground pistachio while the glaze is still wet. Let cool completely before serving.
- Make ahead: The cookies can be stored in the refrigerator for up to 1 week.
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