Chocolate Vanilla Triangles
A chocolate, brownie-like, filling peeks out of these French-vanilla flavored cookies.
4 dozen cookies
2 (1-ounce) squares bittersweet baking chocolate
1/2 cup sugar
1/2 teaspoon French-vanilla blend extract or vanilla
1 tablespoon orange liqueur or orange juice
3 tablespoons all-purpose flour
2 (3-ounce) packages cream cheese, softened
1/2 cup sugar
2 teaspoons French-vanilla blend extract or vanilla
2 cups all-purpose flour
1/4 teaspoon salt
1 egg white
2 teaspoons water
2 (1-ounce) squares bittersweet baking chocolate, chopped
1 teaspoon shortening
Combine 1/4 cup butter and 2 squares chocolate in 1-quart heavy saucepan. Cook, stirring constantly, over low heat until melted. Remove from heat; stir in 1/2 cup sugar and 1/2 teaspoon extract. Add egg and orange liqueur to chocolate mixture; stir until well mixed. Stir in 3 tablespoons flour until well mixed. Transfer to small bowl. Cover; refrigerate.
Combine 1 cup butter, cream cheese, 1/2 cup sugar and 2 teaspoons extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and salt. Beat until well mixed.
Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate until firm (at least 1 hour).
Heat oven to 350°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Place 1 inch apart onto ungreased cookie sheets.
Beat egg white and water with fork in small bowl. Spoon 1/2 teaspoon chocolate mixture onto center of each cookie. Brush edge of dough with egg white mixture. Bring up three sides of dough circle, nearly covering filling, forming a triangle. Firmly pinch together corners of triangle.
Bake for 12 to 14 minutes or until edges begin to brown. Cool 1 minute on cookie sheets. Remove to wire cooling rack. Cool completely.
Place all drizzle ingredients in 1-quart saucepan. Cook over low heat, stir occasionally, until smooth. Drizzle over cooled cookies; let stand until set. Store between sheets of waxed paper in container with tight-fitting lid.
To easily drizzle chocolate, spoon melted chocolate into resealable plastic food bag. Snip off tiny bottom corner of bag. Press chocolate through hole onto cookies.
Nutrition Facts (1 cookie)
Dietary Fiber: 0g
Recipe #13584©2006Land O'Lakes, Inc.