Chocolate-Filled Holiday Balls
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
57
Spice
52
Sweetness
49
Sourness
39
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
1 cup
Walnut Pieces (divided)1 cup
Sugar (confectioners')1.75 cups
All-Purpose Flour2 tbsps
Salted Butter1 tsp
Vanilla Extract2 tbsps
Heavy Whipping CreamDirections:
1
Adjust two racks to divide the oven into thirds
2
Preheat the oven to 350 degrees
3
Have ready two ungreased baking sheets
4
In a food processor fitted with a steel blade, process the walnuts with 2 tablespoons of the confectioners' sugar until finely ground
5
In a medium-size bowl, with a whisk, combine the flour and 3/4 cup of the ground-walnut mixture until thoroughly mixed
6
In a large bowl, with an electric mixer at medium-high speed, beat together the butter, the remaining confectioners' sugar, and vanilla until creamy, 2 to 3 minutes
7
With the mixer at medium-low speed, gradually add the flour mixture, beating just until blended
8
Scoop heaping measuring teaspoonfuls of the dough out of the bowl and roll them into 1-inch balls between the palms of your hands
9
Arrange the balls on the baking sheets, spacing them about 2 inches apart
10
Bake for about 11 minutes until golden around the edges
11
Reverse the baking sheets on the racks and from front to back once during baking
12
With a wide turner, immediately transfer the cookies to wire racks to cool completely
13
While the cookies are cooling, make the filling
14
In a medium-size saucepan set over low heat, melt together the chocolate, butter, and cream, stirring constantly until smooth
15
Remove from the heat and set aside to cool slightly
16
Stir in the vanilla until blended
17
Gradually add the confectioners' sugar, beating until smooth
18
Sprinkle the remaining walnut mixture on a sheet of waxed paper
19
When the cookies have cooled, spread the bottom side of each one with a generous teaspoon of the filling
20
Top with the remaining cookies, flat sides down on the filling
21
Roll the chocolate edges of the cookies into the walnut mixture
22
Store in a tightly covered container, separating the layers with sheets of waxed paper