This recipe is a combination of my mom’s and Martha Stewart. The cookie is my mother’s and the chocolate is Martha Stewart. This cookie is a delicious shortbread with a buttery, chocolatey filling that you can’t eat just one of.
- 1 cup butter or margarine
- 2/3 cup sugar
- 2 egg yolks
- 1/2 teaspoon vanilla
- 2 1/4 cup flour
- 1/2 teaspoon salt
- 4 ounces semi-sweet chocolate
- 4 tablespoons butter
- 1 1/2 teaspoons light corn syrup
For the cookies, cream the butter and sugar together. Add in egg yolks and vanilla. Incorporate dry ingredients and mix well. Chill for at least an hour. Make balls and press a well in the cookies (I like to use a tablespoon measuring cup). Bake at 300 for 20-25 minutes. If necessary, re-press the wells when the cookies come out of the oven. Allow to cool completely.
For the filling, melt the chocolate, butter and corn syrup either in a double boiler or microwave until smooth. If using the microwave, cook in 30 sec increments, stirring frequently until melted. Allow to cool slightly before filling the cookies.