Ingredients
2 sticks + 6 tablespoons unsalted butter
1 cup confectioners’ sugar
1/4 teaspoon salt
2 teaspoons pure almond extract
2 1/2 cups all-purpose flour
6 ounces semisweet chocolate
Preparation
- Heat oven to 325-350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together 1 stick butter, sugar, salt, and almond on medium-high speed until smooth. Beat in flour, beginning on low speed and increasing to medium high.
- Roll dough by teaspoonfuls into balls, and refrigerate for an hour. 3.Place cold dough balls 1 inch apart on an ungreased baking sheet. Bake for 5 minutes, remove from oven, and press a champagne cork into tops of cookies to make deep, wide indentations. Rotate pan. Return to oven, and bake until light brown on the edges, 7 to 10 minutes more. Remove to a wire rack to cool.
- Combine chocolate and 4 tablespoons butter in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool slightly. When cookies are cool, fill the indentations with the chocolate mixture.
