These cookies are based on the creation of Israeli bakery, Hagit. The easiest way to make them is by filling them with shop-bought praline-filled chocolates. If you cannot find any, you can use a few chocolate coins, or freeze Nutella and scoop it into tablespoon-sized balls. Either way they are utterly delicious.
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Method
- Prepare the dough: in a mixer with a kneading hook (or food processor) mix flour, sugar and butter cubes and continue to process until the mixture looks like the consistency of small crumbs.
- Add the egg yolks, while stirring and just before the dough comes together, add the sour cream and mix for another minute or until the dough is uniform.
- Wrap in cling film and leave the dough to rest for 20 minutes in the refrigerator.
- Preheat oven to 170°C. Line two baking sheets/pans with baking parchment or a silicone liner.
- Fill and bake: on a floured surface, roll the dough until ½cm thick. Cut out 5cm circles of dough, place a praline or chocolate ball on the centre of each dough circle and wrap the dough around it to form a beautiful ball. The seam should be at the base of the cookie.
- Bake for 12-14 minutes until the dough is dry but still pale. You don’t want it to brown.
- Cool on a wire rack then sprinkle with icing sugar if desired and keep in an airtight box.
- They should keep well for four days, but as ours generally vanish on the same day we have no experience with that.
