Baking, Christmas, Cookies, Recipes

Christmas Truffle Cookies

December 3, 2012

DSC_0903 

With December upon us it’s about time we get the cookie recipes rollin’, don’t you think? I’ve been pinning away anything Christmas-related since early November because it’s never too early too start thinking about Christmas baking. We usually reserve a whole weekend in early December {usually around the 8th which is a public holiday in Austria} to bake up a storm. Throughout those two days we manage to bake, glaze and decorate up to 8 or 10 different kinds of cookies, making 50-60 cookies per batch depending on their popularity. You see, not all cookies are eaten with the same pleasure as others. The one’s that are dry and only filled with jam are not nearly as popular as the chocolate covered ones or even better, those that are filled with a rich nougat cream. So you can imagine that these Truffle Cookies are a hit around our house. We tend not too make too many of them since people tend to eat them in small amounts only {they are quite rich} but I wanted to share the recipe with you anyways.

DSC_0933

The ingredients that you’ll need for the cookies are what we would call the “Christmas baking essentials”. We keep a well-stocked pantry throughout the year so when December rolls round all we have to add is nougat and lots of dark chocolate {which is needed in almost all of our recipes}. In case you are not familiar with vanilla sugar, I highly encourage you to get some or make some yourself. It really adds that wonderful warm taste to anything sweet and is essentially used in every dessert recipe we make. If you don’t find any in your grocery store you can make it yourself by adding vanilla pods to a jar of caster sugar. The longer you let it stand the more the vanilla flavor will develop!

So, once you’ve gathered your ingredients we can get started. Turn up the Christmas music and let’s get going!!

Ingredients Truffle Cookies

Begin by cutting the butter into equal cubes and add them to a large bowl.

DSC_0781

Then add the powdered sugar {which is my case wasn’t really “powdered at all}…

DSC_0782

… a pinch of salt…

DSC_0784

…and about a tablespoon of the good stuff, vanilla sugar.

DSC_0786

Then, using your hand mixer mix until the butter and sugar are creamy and smooth. They don’t have to be as creamy as if you are making buttercream frosting since you’ll knead the dough with your hands as well.

DSC_0788

Once the butter is creamed add the flour…

DSC_0791

…and knead the dough until you can form a ball. If the dough isn’t sticky enough add a splash {2-3 tablespoons} of milk. That should do the trick.

DSC_0794-2

Wrap the dough ball into cling film and refrigerate in the fridge for about 15 minutes. You can refrigerate it longer but you’ll have to knead it a little more to warm it up after that.

DSC_0796

DSC_0797-2

After the dough is cooled roll it out to about 3mm thickness using a rolling pin. Make sure the surface is sufficiently floured otherwise the cookies will stick to the kitchen counter.

DSC_0815

Using a round cookie cutter cut out the cookies.

DSC_0816

DSC_0817

…and lay them onto a baking sheet lined with parchment paper. Bake the cookies in the preheated oven at 200°C for about 10 minutes or just lightly golden brown. Let the cookies cool completely before adding the filling.

DSC_0820

For the filling prepare a double boiler and add nougat and chocolate…

DSC_0842

…and 6-7 tablespoons of heavy cream. Let everything warm up and form a cream.

DSC_0843

Just like that!!

DSC_0845

Transfer the cream into a medium sized bowl and let it cool completely. At home we just put it onto our balcony table!

DSC_0847

Once completely cooled quickly whip it using a hand mixer. Then fill the cream into a piping back.

DSC_0853

Now let’s quickly prepare the glaze. Again, prepare a water bath and melt chocolate and …

DSC_0854

…a tiny bit of clarified butter. The clarified butter ensures that the chocolate is liquid enough for you to be able to pour it on top of the cookies. Without adding the clarified butter you’d have to add a lot more chocolate per cookie.

DSC_0875

Pipe a good amount of filling onto each cookie. So pretty, isn’t it?

DSC_0863

This double boiler rack is probably one of the best things we own and we appreciate it over again every year when we make Christmas cookies. Pour about 1 tablespoon of chocolate on top of each cookie, let the excess chocolate drip off and then transfer the cookies onto a cooling rack.

DSC_0884

Cover the cookies with sprinkles, sugar pearls or nuts and let them cool completely before transferring them into an airtight container. Or just have one straight away…

DSC_0887

Either way, these are delicious and a one of our favorite Christmas cookies! Along with Vanilla Crescents of course {seen in the background}.

DSC_0933

Christmas Truffle Cookies

depending on the size of the cookies the dough will yield approximately 30-50 cookies

print or email this recipe

Ingredients:

For the cookies

  • 175g butter
  • a pinch of salt
  • 75g powdered sugar
  • 1 tbsp. vanilla sugar
  • 250g flour + more for kitchen counter
  • optional: a splash of milk

For the filling:

  • 150g dark chocolate
  • 150g nougat
  • 6-7 tbsp. heavy cream

For the chocolate glaze:

  • 200g dark chocolate
  • 1-2 tbsp. clarified butter
  • sprinkles or nuts for decoration

Instructions:

  1. Start by preparing the dough. Cut the butter into equal cubes. Add the powdered sugar, a pinch of salt and the vanilla sugar. Then using your hand mixer mix until the butter and sugar have incorporated.
  2. Once creamy and smooth add the flour and knead into a ball. The dough may not be sticky enough, in this case add a splash of milk.
  3. Wrap the dough ball into cling film and refrigerate for 15 minutes.
  4. Preheat the oven to 200°C.
  5. While the dough is in the oven you can prepare the filling: in a water bath melt the nougat, dark chocolate and heavy cream. Once melted transfer into a medium sized bowl and let it cool completely.
  6. Now let’s turn to the cookies.
  7. Make sure your kitchen is clean and cover with a few tablespoon of flour. Using a rolling pin, roll out the dough until about 3mm thick. Then use your favorite {preferably round} cutter and cut out the cookies.
  8. Lay the cookies onto a baking sheet lined with parchment paper and bake for about 10 minutes or until just slightly turning golden brown.
  9. Let the cookies cool completely! At home we just put the trays with cookies out onto our balcony table. The cookies are usually cold within 10 minutes!
  10. Next prepare the glaze. In a water bath heat up the chocolate and about 2 tablespoons of clarified butter.
  11. While the cookies are cooling down finish up the filling. Using a hand mixer cream the cold filling until smooth and slightly whipped.
  12. When the cookies are cold and the chocolate for the glaze melted, fill the filling into a piping bag with a star attachment.
  13. Then pipe some of the filling onto each of the cookies. Before glazing the cookies it would be recommended to cool the cookies again so the filling is very cold. 10-15 minutes of cooling should be sufficient.
  14. To glaze the cookies arrange them on a small wire rack attached to the water bath and cover each cookie with about 1 tablespoon of chocolate. Then transfer them onto a cooling rack and let the excess chocolate drip off.
  15. Decorate with sprinkles or nuts.
  16. The cookies can be stored for several weeks in an airtight container but are best enjoyed immediately!

You Might Also Like

11 Comments

  • Reply Kathryn December 3, 2012 at 1:15 pm

    I can see why these are so popular, they sound really delicious (and your step by step pictures are so helpful!)

    • Reply Antonia December 4, 2012 at 2:26 pm

      thanks 🙂 they’re a lot of work but for certain recipes it’s good to have step-by-step pictures to follow!

  • Reply Eloïse December 3, 2012 at 10:35 pm

    OMG they look amazing !!! But I’m already eating too much chocolate, would it be reasonable to bake some ?!! Not sure, but after all Christmas is not about diet !!!

    • Reply Antonia December 4, 2012 at 2:28 pm

      Hi Eloise. I hear you got your dream job at Cadbury?! How is it??
      Don’t worry about eating all the chocolate. That’s what New Year’s Resolutions are for 🙂

  • Reply Meghan@cleaneatsfastfeets December 4, 2012 at 3:51 am

    Oh wow, these look really good. I bet cookie baking with you and the family is a great way to spend a day.

    • Reply Antonia December 4, 2012 at 2:28 pm

      it’s the best, a bit exhausting at times, but we always manage to have a good time 🙂

  • Reply honeywhatscooking December 4, 2012 at 7:36 am

    these looks absolutely delicious.. i give you so much credit for the labor.. gorgeous photos.

    • Reply Antonia December 4, 2012 at 2:29 pm

      haha…yes, most of our Christmas cookies are quite labor intensive. but you can taste the love we put into baking them in every single bite 🙂

  • Reply Jennifer December 4, 2012 at 7:58 am

    How pretty! I bet they are rich but they sure look tasty. 🙂

    • Reply Antonia December 4, 2012 at 2:29 pm

      thanks jennifer!!

  • Reply Nina December 12, 2012 at 12:59 am

    mmhm they look so yummy!!

  • Leave a Reply to Eloïse Cancel Reply