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Ischler Cookies

Christmas Ischler Cookies

Diana Oana
5 from 1 vote
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Prep Time 1 hour
Cook Time 20 minutes
Resting time 2 hours 30 minutes
Total Time 3 hours 50 minutes
Course Dessert
Cuisine Romanian
Servings 24 pieces

Ingredients
 
 

For the cookies:

For the cream:

  • 100 g sugar
  • 4 tbsp water
  • 100 g dark chocolate
  • 1 yolk
  • 150 g high fat butter

For the glaze:

  • 100 g dark chocolate
  • 2 tbsp sunflower oil

Instructions
 

For the cookies:

  • Blend the butter and sugar on high speed for 5-7 minutes or until the sugar has dissolved completely.
  • Add the egg yolk and vanilla essence and continue mixing.
  • Stir in the sifted flour and grated walnuts. You will get a crumbly dough. Shape it into a ball and refrigerate for 30 minutes.
  • Preheat the oven to 180°C/356° F and line a large baking pan with parchment paper.
  • Once chilled , transfer dough to a floured surface and roll it out into a 0.5 cm (1/5 of an inch) thick sheet.
  • Cut out 4-6 cm (1 ½ - 2 ½ inch) diameter circles and transfer them to a baking pan lined with parchment paper.
  • Bake the cookies for 12-15 minutes or until the edges are lightly brown.
  • Allow the cookies to cool completely before filling with cream.

For the chocolate cream:

  • Put the sugar and water in a saucepan. Melt the sugar over medium heat, then add the chopped chocolate.
  • Take the saucepan off the heat, let it cool for a few minutes, then add the egg yolk and mix well with a whisk. Allow the cream to cool completely before proceeding to the next step.
  • Blend the butter for 1 minute, then fold in the chocolate cream, mixing constantly.

For the chocolate glaze:

  • Melt the chopped chocolate in a steam bath and add two tablespoons of oil. The oil will give the glaze a very nice shine.

Assembly:

  • Cover half the cookies with the chocolate glaze. Place the cookies on a rack over a cooking sheet and spoon the glaze onto the center of each cookie, making sure it covers the entire surface and the sides. Place a half walnut in the middle of each one.
  • Place the cookie rack in the freezer for a few minutes until the glaze hardens completely.
  • Pour the chocolate cream into a piping bag and pipe it onto the bottom side of the unglazed cookies.
  • Place a glazed cookie on top of a creamed cookie and decorate with walnuts.
    Ischler Cookies

Serving and storage:

  • The cookies can be served immediately after baking or can be stored for a few days in the fridge in a food contained with a lid.

Notes

Ischer Cookies
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