4,3 / 10
ready in 40 min.
- For the Cookie Dough
- ¼ cup butter (softened)
- ¼ cup granulated sugar
- 1 egg yolk (slightly beaten)
- ¼ cup Sour cream
- 1 ⅔ cups all-purpose flour
- 1 tsp Baking powder
- ¼ tsp salt
- 2 tsps ground cinnamon
In a medium bowl, cream butter and sugar together until light and fluffy. Add egg yolk and sour cream, mixing to incorporate. Set aside.
In a separate bowl, sift flour, baking powder, salt, and cinnamon together. Add to butter mixture and knead quickly into a smooth dough.
Position oven rack in the middle of the oven. Preheat oven to 350º F. Line a baking sheet with parchment paper.
With moist hands, shape dough by teaspoonfuls into smalls balls and place 2-inches apart on prepared baking sheet. Using the end of a wooden spoon handle, make a small indentation in the top on each cookie. Bake for 12 to 15 minutes, or until edges are golden brown. Cool slightly.
Mix sugar and cinnamon together and sprinkle over slightly cooled cookies.
Place chopped chocolate in the top half of a double boiler. Melt over simmering water, stirring until smooth and creamy.
Spoon chocolate into a pastry bag and pipe chocolate into the indentation on the top of each cookie, finishing with a swirl of chocolate. Serve.