Sweet to Eat: Stracciatella Truffle-Stuffed Cookies Recipe

Now that I've got your attention, let me tell you about something I made.

Recently, Lindt sent me a bunch of samples of their products. White chocolate and stracciatella truffles, in particular. Cool. I like their little Lindt Balls. OK, the technical name is "Lindor Truffles", but I kind of like my name better. But to clarify, even though my chosen name of Lindt Balls sounds like "lint balls", the chocolate variety is much more delicious. Trust me. 

I think Lindt wanted to see what I'd bake up with their treats, or possibly do a review on my site. Well, I don't need to review because I already know I love to stuff my face with these little morsels. Proof:

But as for baking with them--after eating several of them straight from the wrapper, I thought "I have an idea". I happened to have on hand a fairly dense cookie dough which I was using to make Hamantashen, and I thought "I wonder what would happen if I stuffed these truffles in that dough?". 

So I cut out some dough rounds and wrapped them around the chocolate balls. I tried to seal them off, but it seemed like a little white chocolate seeped out of most of them.

In general, though, they all retained enough white chocolate to give the cookies a highly delicious flavor. The cookie dough was fairly dry, but the baby-chocolate chip studded white chocolate centers were moist, and they are seriously an ideal cookie to pair with milk.

Go ahead and try them -- I'd be willing to bet that you and your friends will do some serious damage to the batch.

Stracciatella Truffle Stuffed Cookies

Makes 18 or so

• 3 cups  flour
• 3 teaspoons baking powder
• 1/2 cup sugar
• 1/4 teaspoon salt
• 3/4 cup butter, room temperature
• 3 eggs
• 24 white chocolate or Stracciatella Lindor truffles (why do you need 24 for a recipe that makes 18? Well, you might get hungry while baking!!)

Procedure

1. Sift together the flour, baking powder, sugar, and salt in a large bowl. Set to the side.
2. In the bowl of a stand mixer, cream the butter until fluffy. Add the eggs, one at a time, pausing to scrape down the sides of the bowl with each addition. It's gonna look kind of curdled. Don't panic.
3. Add the dough a little at a time, mixing on low.
4. Press the dough into a disc, wrap it in plastic wrap, and chill it in the fridge for an hour or so.
5. Near the end of the cooling period, line 2 sheets with parchment paper. Preheat the oven to 400 degrees F. 
6. On a well floured surface, roll out the dough to about 1/4 inch thick. You don't need to be too fussy about this though.
7. Cut out 3 1/2 inch circles using a cookie cutter or the floured rim of a glass. Gather scraps and re-roll as needed.
8. Place a truffle in the center of each cutout, and gather the dough around it and press it together on top, sort of like a hershey's kiss shape. Try to ensure no holes or openings (this will minimize filling dripping out).
9. Place the filled dough balls on the prepared sheet, leaving 1.5 inches or so around each cookie.
10. Bake on a well-greased cookie sheet or on parchment paper for 12-15 minutes. 
11. Let cool on the sheet for about 10 minutes before transferring to a wire rack to cool completely.