Filling:
180 g of semi-sweet chocolate
3/4 cup peanut paste
1/2 cup chopped peanuts
1/2 cup milk chocolate chips
1/2 cup confectioner's sugar
Dough:
3 cups all-purpose flour
1 1/4 cups unsalted butter or margarine at room temperature
1 cup confectioner's sugar
1 tablespoon vanilla extract
Confectioner's sugar for dusting
Filling:
180 g of semi-sweet chocolate
3/4 cup peanut paste
1/2 cup chopped peanuts
1/2 cup milk chocolate chips
1/2 cup confectioner's sugar
Dough:
3 cups all-purpose flour
1 1/4 cups unsalted butter or margarine at room temperature
1 cup confectioner's sugar
1 tablespoon vanilla extract
Confectioner's sugar for dusting
Prepare the filling: melt the chocolate pieces over low heat in a saucepan, stirring occasionally
Remove from heat and mix in peanut paste, milk chocolate chips, and confectioner's sugar
Let it cool completely
Drop rounded tablespoonfuls of dough onto an ungreased baking sheet
Shape each cookie into an oval shape with your fingers
Cover and refrigerate for 30 minutes or until firm
Prepare the dough: using a stand mixer, cream together flour, butter, confectioner's sugar, and vanilla extract
The dough should be firm
Form a rope about 60 cm long
Cut into 50 pieces
Place a round piece of filling onto each piece of dough
Fold the dough over the filling, pressing edges to seal, forming a rectangular cookie
Bake in a preheated oven (200°C) for 10 minutes or until lightly browned
Remove with a spatula and let cool
Once cooled, dust with confectioner's sugar
Yield: 50 units.
