Nutty Chocolate Dollop Cookies Recipe:
A buttery cookie covered in walnuts and almonds with a dollop of Chocolate on the top.
The Santa Claus is coming tonight riding on a sleigh… So let’s just, jiggle bells jingle bells jingle all the way. Oh! What fun it is to ride in a one-horse open sleigh…
I know that’s not how the jingle goes,I’ve mixed two of my childhood favourite Christmas jingles there. Christmas has always been special to me, although being a Hindu it wasn’t really a festival in the family, but I went to a missionary school where I was always quite fascinated by all the lights and glitter that adorned the little church in our school. I remembered by heart every jingle and poem that our Sisters taught us and was without fail a part of the Choir and sung with all my heart during the masses. My enthusiasm as a matter of fact very soon got this festival an inclusion into the list of our family festivals. Every year Mom would cook us some special dinner, bring a small Christmas tree and often we’d have our dinners sitting around a bonfire that Dad would arrange. Good old days they were, but look now how times have flown and I can’t have my mom do all those arrangements for me anymore. Now that I am doing it all myself, I do realize she must have been a supermom, for how otherwise could she have done it all without a frown to perfection. I am still struggling to make sure that I can put it all together by Christmas dinner. The special Christmas cookies are done and are looking absolutely beautiful as they are cooling off on the wire rack. I’ve made a nutty cookie topped up with a dollop of melted chocolate and as I write these lines there comes Mr. H walking with my cookie in his hand and says “Hmm Yumm”. That’s a relief; hope fully Santa likes it too. I shall talk no more and leave you with the recipe and some pictures to droll over.
Ingredients (Makes 20 small cookies):
- 1 cup all purpose flour
- 1 egg, separated
- ½ cup softened unsalted butter
- 1/4 cup white crystal sugar
- ½ teaspoon vanilla extract
- 2 pinch of salt
- 1 cup chopped nuts, I used walnuts and almonds, you may add hazelnuts or cashews etc.
For the chocolate dollop:
- 150 gms plain chocolate, pick your favourite variety dark or sweet
- 1 tsp water
- 1 tsp melted butter
- Mix butter and sugar using an electric blender until it has completely combined into a creamy texture. Then add egg yolk and vanilla essence and mix again for 2-3 minutes.
- In another bowl mix salt and flour together and then the above batter to it. Mix it all well together using a spatula or your hand.
- The dough would be a little loose, so roll it in a plastic wrap and refrigerate for 2-3 hours.
- Now, roughly crush or chop all the nuts. I do it by wrapping in a clean cotton cloth and then beating softly with a rolling pin.
- Preheat the Oven at 180oC. Beat the egg-white till it is frothy and spread the nuts in a shallow dish. Line a baking tray with baking paper or parchment paper.
- Now, roll the batter into 20 small 1 inch balls. Flatten each ball only slightly by pressing between your palms. Dip in beaten egg white and roll all over the crushed nuts.
- Repeat with each ball and place them about 1 inch apart on the baking tray. Make a small dent at the centre of each cookie by pressing lightly with your thumb.
- Place the tray at the centre of the oven and Bake for 13-15 minutes or until the nuts are slightly brown. Allow to cool on a wired rack.
- While the cookies cool away, just heat a small sauce pan and reduce the heat and add broken chocolates, water and butter and melt it while stirring continuously.
- Remove from heat and let it cool down a bit but not yet toughened, then drop a dollop in each dent.
- Allow the chocolate to set before storing, but if you are having them immediately there’s no waiting.
Dos and Don’ts:
- Replace chocolate dollop with white milk chocolate if you like.
- Lightly toast the nuts and rub with a cotton cloth before crushing, that is if you really mind the skin on your cookies.
- Do not over bake as usual.
- Do not burn the chocolate while heating it, the idea behind adding water and butter is to soften it a little.
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