Now that I've got your attention, let me tell you about something I made.
Recently, Lindt sent me a bunch of samples of their products. White chocolate and stracciatella truffles, in particular. Cool. I like their little Lindt Balls. OK, the technical name is "Lindor Truffles", but I kind of like my name better. But to clarify, even though my chosen name of Lindt Balls sounds like "lint balls", the chocolate variety is much more delicious. Trust me.
I think Lindt wanted to see what I'd bake up with their treats, or possibly do a review on my site. Well, I don't need to review because I already know I love to stuff my face with these little morsels. Proof:
But as for baking with them--after eating several of them straight from the wrapper, I thought "I have an idea". I happened to have on hand a fairly dense cookie dough which I was using to make Hamantashen, and I thought "I wonder what would happen if I stuffed these truffles in that dough?".
In general, though, they all retained enough white chocolate to give the cookies a highly delicious flavor. The cookie dough was fairly dry, but the baby-chocolate chip studded white chocolate centers were moist, and they are seriously an ideal cookie to pair with milk.
Go ahead and try them -- I'd be willing to bet that you and your friends will do some serious damage to the batch.
Stracciatella Truffle Stuffed Cookies
Makes 18 or so
- 3 cups flour
- 3 teaspoons baking powder
- 1/2 cup sugar
- 1/4 teaspoon salt
- 3/4 cup butter, room temperature
- 3 eggs
- 24 white chocolate or Stracciatella Lindor truffles (why do you need 24 for a recipe that makes 18? Well, you might get hungry while baking!!)
- Sift together the flour, baking powder, sugar, and salt in a large bowl. Set to the side.
- In the bowl of a stand mixer, cream the butter until fluffy. Add the eggs, one at a time, pausing to scrape down the sides of the bowl with each addition. It's gonna look kind of curdled. Don't panic.
- Add the dough a little at a time, mixing on low.
- Press the dough into a disc, wrap it in plastic wrap, and chill it in the fridge for an hour or so.
- Near the end of the cooling period, line 2 sheets with parchment paper. Preheat the oven to 400 degrees F.
- On a well floured surface, roll out the dough to about 1/4 inch thick. You don't need to be too fussy about this though.
- Cut out 3 1/2 inch circles using a cookie cutter or the floured rim of a glass. Gather scraps and re-roll as needed.
- Place a truffle in the center of each cutout, and gather the dough around it and press it together on top, sort of like a hershey's kiss shape. Try to ensure no holes or openings (this will minimize filling dripping out).
- Place the filled dough balls on the prepared sheet, leaving 1.5 inches or so around each cookie.
- Bake on a well-greased cookie sheet or on parchment paper for 12-15 minutes.
- Let cool on the sheet for about 10 minutes before transferring to a wire rack to cool completely.