Ingredientes

Cookie dough:

• 400 g flour
• 125 g sugar
• 200 g butter, cold and diced
• 1 egg
• 1 pinch of salt

Filling:

• Turrón cream (use peanut butter or nougat cream instead)

Chocolate:

• 300 g white chocolate
• 50 g cocoa butter (optional)
• 1 chocolate transfer sheet (optional)

Equipment: 8 round cavity mold.

Directions

1. Prepare the cookie base the day before. In a medium mixing-bowl, mix together all ingredientes to form a ball.
2. Divide the dough in two or three, and gather each portion into a slightly flattened ball.
3. Working with one ball of dough at a time, roll it out between two baking papers to a thickness of maximum 0,3 cm.
4. Freeze dough for 30 minutes, or place on the refrigerator for a couple of hours.
5. Use a round cookie cutter to cut out cookies (make sure they fit your mold!), and transfer them on a prepared baking sheet. Freeze for another 15 minutes.
6. Preheat oven to 350ºF and slip cookies into the oven to bake for 10 minutes, until just slightly golden at the edges. Transfer on a rack to cool completely, and keep in a tin box in a dry place
7. When the cookies are cold, go on with the recipe. Cut circles in your transfer sheet. Fit them into the cavity of the mold (make sure that the printed side you want to transfer is up!). Next, melt white chocolate and cocoa butter carefully in the microwave . Start with 30 seconds stir and go slowly. Add two tbs of melted chocolate to cover the bottom of each cavity. Gently place a tsp of turrón cream in the center of each well. End by placing a cookie on the top. Place the mold in the fridge to cool down, and when the chocolate has hardened, pop out the cookies and peel off the thin plastic disk, leaving just the pretty design behind.