Chocolate Pillows
This was my mother’s signature cookie. You need a cookie press to make these cookies. It is like making ravioli. A bottom crust, a piece of chocolate, and then a top crust. The dough is a classic “Spritz” cookie dough.
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 cup unsalted butter
- ¾ cups sugar
- 1 egg
- 2 tsp vanilla
- Nestle’s Milk Chocolate Candy Bars – approximately 10 bars.
Instructions
- Preheat the oven to 375 degrees. Sift the dry ingredients together in a mixing bowl. Using an electric mixer and a separate bowl, cream together the butter and sugar. Beat in the egg and vanilla. Add the dry ingredients. Mix well.
- Let the dough rest 1 hour prior to forming the pillows.
- Fit a cookie press with a saw-tooth plate. Fill the press with dough.
- On an ungreased cookie sheet, extrude pan-length strips of dough, groove side facing down. Allow 1 inch between each strip. An average cookie sheet should fit 4 strips.
- Break the chocolate bar along the grooves. Place the individual chocolate segments (approximately 1 inch), allowing 1/4 of an inch between each chocolate piece. Using the cookies press, extrude another strip of dough over the candy, this time with the groove side up.
- At this point, you have many cookies which are all attached. Gently press down the edges to seal if the chocolate is visible. Then use a flat-edged scrapper to make an indentation between each cookie. Do not cut all the way through.
- Bake for 12 to 15 minutes. Now cut all the way through using the indentations created with the flat-edged scrapper as your guide. Cool on wire rack. Store in an air-tight container.
- Makes 3 dozen.