Fudge-Filled Cookie

Preheat the oven to 150°C (medium)

In a mixer, beat the ingredients on medium speed, except the flour, until light and fluffy (about 2 minutes)

Turn off the mixer and add the flour gradually, stirring with a wooden spoon until the mixture is firm

Divide it into two parts

Place them on a smooth surface dusted with flour and cover each mass with plastic wrap

Using a rolling pin, roll out each mass to a thin sheet

Remove the plastic wrap and cut one of the sheets into a cookie shape using a 5.5 cm diameter cookie cutter with a 2 cm diameter hole in the center

Cut out the second sheet using the same size cookie cutter, but without the hole

Combine the scraps, roll them out again, and continue cutting until all the dough is used up

Transfer the cookies to two ungreased rectangular baking sheets and bake in a preheated oven at 150°C for about 15 minutes

Allow to cool on the baking sheets

Place 1 tablespoon of gelatin on top of each intact cookie and cover with the hollow cookie (use a small amount of gelatin to fill the cookie cavity)

In a warm water bath (not boiling), melt the white chocolate, stirring delicately

Transfer it to a piping bag with a fine tip and smooth surface, and decorate the cookies

Await drying and serve

Cals per cookie: 100