Chocolate Chestnut Tortelli Christmas Cookies Recipes

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CHOCOLATE CHESTNUT COOKIES



Chocolate Chestnut Cookies image

The basic shape of these cookies belies the sophisticated combination of flavors provided by chocolate-studded shells and delectably creamy chestnut centers.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 1 1/2 dozen

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup firmly packed dark-brown sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup plus 2 tablespoons all-purpose flour
1/3 cup finely chopped bittersweet chocolate (about 2 ounces)
1/4 cup creme de marrons (sweetened chestnut spread), or Nutella

Steps:

  • Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with paddle attachment, cream butter and sugar on medium until fluffy. Add egg yolk, vanilla, and salt; beat until combined, scraping down sides of bowl as needed. Add flour, and beat on low speed until just combined. Stir in chocolate. (Dough can be frozen, wrapped in plastic, up to 1 month; thaw before using.)
  • Form dough into 1-inch balls; place on parchment-lined baking sheets about 2 inches apart. Using thumb or rounded end of a wooden spoon or dowel, make a deep indentation in the center of each cookie. Fill each with about 1 teaspoon creme de marrons or Nutella. Place in freezer or refrigerator until firm, about 15 minutes.
  • Bake until edges are golden and cookies are firm, about 12 minutes. Transfer cookies to a wire rack to cool completely.

CHOCOLATE-CHESTNUT TORTELLI (CHRISTMAS COOKIES)



Chocolate-Chestnut Tortelli (Christmas Cookies) image

Provided by Giada De Laurentiis

Categories     dessert

Time 50m

Yield 28 to 30 cookies

Number Of Ingredients 12

1 cup steamed or roasted chestnuts from a jar (about 6 ounces; not water chestnuts)
1/3 cup sugar
Pinch kosher salt
2 tablespoons amber rum
2 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/4 cup (about 1 1/2 ounces) mini semisweet chocolate chips
3 to 4 purchased refrigerated pie crusts (from two 14.1-ounce packages), at room temperature
1 large egg, beaten to blend
Powdered sugar, for dusting

Steps:

  • Position a rack in the center of the oven and preheat to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
  • Blend the chestnuts, sugar and salt in a food processor until the chestnuts are finely ground. Add the rum, cocoa, cinnamon, cloves and ginger. Blend until the filling is almost smooth, scraping down the work bowl as necessary. Add the chocolate chips and pulse until combined. (Can be made 2 days in advance).
  • Working with 1 pie crust at a time, unroll the pie crusts on a work surface and, using a 3-inch round cutter, cut out 10 rounds from each crust. Brush the pastry rounds with the beaten egg to cover. Drop 1 generous teaspoon of the filling into the center of each round. Fold half of the dough over the filling and seal to make a half-circle shape. Brush the top of the tortelli with the beaten egg. Place on the prepared baking sheet and bake until golden brown and crisp, 15 to 17 minutes.
  • Transfer to a rack and cool to room temperature. Dust with powdered sugar and serve.

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