| Prep Time | 10 minutes |
| Cook Time | 15-17 minutes |
| Passive Time | 2 hours |
| Servings |
2 dozen
|
Ingredients
- 1 cup butter
- 3/4 cup sugar
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- 1 egg yolk
- 2 cups flour + more for rolling out dough
- 10 oz dark melting wafer
Ingredients
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Instructions
- With your mixer, beat butter, sugar, salt and vanilla extract until smooth and creamy. Around 1 minutes. Scrape the sides.
- Add the egg yolk and mix. Scrape the sides again.
- Add flour and mix until it comes together.
- Coat the surface with flour. Put all the mixture onto the surface and knead with your hands until it's mixed together. You don't need to knead too much.
- Using a plastic wrap, divide the batter into two logs. If you are going to bake them that day, you can put it in the refrigerator for a few hours. If you are not going to bake them that day, you can put it in the freezer.
- To bake, preheat oven to 325 degrees Fahrenheit.
- Line your baking sheet with parchment paper.
- Lightly coat your surface and rolling pin with flour. With your hands, knead the log of dough so that it will be warm and easy to roll out. Dust top and bottom sided of dough with flour. After rolling out to the thickness of 1 cm, put your cookies on the lined baking sheet.
- Bake for 15-17 minutes.
- After the cookies are cooled, melt the chocolate wafer in the microwave. Using 30 seconds increments, melt the chocolate, and then stir. Put it in another 30 seconds and then stir again until smooth. Dip the cookies in the chocolate right away and cool on parchment.
Recipe Notes
Adapted from: Food.com
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