These rich chocolate cookies are perfect for pairing with a cup of hot tea.
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Cookie
23 cup sugar
12 cup Land O Lakes® Butter, softened
1 teaspoon vanilla
1 14 cups all-purpose flour
14 cup unsweetened cocoa
14 teaspoon salt
Filling
2 (1-ounce) squares white baking chocolate, chopped
2 tablespoons apricot spreadable fruit preserves
Glaze
4 (1-ounce) squares white baking chocolate, chopped
2 teaspoons shortening
STEP 1
Combine sugar and butter in bowl; beat at medium speed until creamy. Add egg and vanilla; continue beating until mixed. Add flour, cocoa and salt; beat at low speed until well mixed.
STEP 2
Wrap dough in plastic food wrap. Refrigerate 1 hour or until firm.
STEP 3
Heat oven to 375°F.
STEP 4
Shape dough into 1 1/8-inch balls. Place 1 inch apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or back of spoon (edges may crack slightly). Bake 10-12 minutes or until edges are set. Cool on cookie sheets 1 minute. Cool completely on cooling rack.
STEP 5
Place 2 ounces white chocolate in 1-quart saucepan. Cook over low heat until melted; stir in preserves. Spoon heaping 1/4 teaspoon white chocolate mixture into center of each cookie.
STEP 6
Melt 4 ounces white chocolate and shortening in 1-quart saucepan over low heat; stir until smooth. Drizzle over each cookie. Let stand until set.
Not all cookie sheets are created equal. Look for heavy-gauge aluminum or stainless steel sheets with low or no sides for even browning. Dark cookie sheets may cause cookies to overbrown.
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