Chocolate-Filled Cookies
1 3/4 cups all-purpose flour
1/2 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup sour cream
1 egg yolk
1 teaspoon vanilla extract
filling and drizzle:
1/3 cup raspberry-chocolate bits
1/3 cup red chocolate coating disks (see Note), for drizzle
Directions
1. Cookies: In small bowl, mix flour and salt.
2. In medium-size bowl, beat together sugar, butter, sour cream, egg yolk and vanilla until creamy and smooth, about 2 minutes. Stir in flour mixture. Shape into disk; wrap in plastic wrap; refrigerate several hours or overnight.
3. Heat oven to 350º. Lightly grease 2 baking sheets.
4. Filling: Roll out dough on lightly floured surface to 3/8-inch thickness. Cut into rounds with 2 1/2-inch-round cookie cutter. Place 1/2 teaspoon raspberry-chocolate bits in center of each. Moisten edges of rounds; fold in half; press edges together. Place on prepared baking sheets.
5. Bake in 350° oven for 10 to 12 minutes or until lightly browned at edges. Transfer cookies to wire rack; let cool.
6. Drizzle: Melt disks following directions. Drizzle over cookies. Store airtight at room temperature for 1 week.
Note: Chocolate coating disks available from Wilton, www.wilton.com.