Chocolate Filled Spoon Cookies Recipe

Melt butter in medium saucepan over moderate heat.

Cook 10-12 minutes, stirring occasionally, until the butter turns golden, smells nutty and flecks on bottom of pan turn deep caramel brown.

A thick foam will form and cover the surface just before butter begins to brown - pay close attention and stir more frequently.

Pour the butter into a medium bowl set into a larger bowl of ice to stop the cooking process.

Stir frequently until butter appears emulsified and opaque, about 3 minutes.

Sitr in sugar and vanilla.

Whisk together flour, baking soda and salt in a small bowl; add to butter and stir until a dough forms.

Shape the dough into a ball, wrap in plastic and let stand at room temperature 1 to 2 hours.

Place oven rack in middle position and heat oven to 325 degrees F.

Pinch off a piece of dough and press firmly into the bowl of a teaspoon.

Slide the dough off the spoon and place flat-side down on an ungreased cookie sheet.

Continue forming cookies and arrange on baking sheet.

Bake until very pale golden, 12 to 15 minutes.

Cool cookies on a rack to cool completely.

Spread cookies with soft, spreadable chocolate ganache or warmed fruit preserves. **

Chocolate Ganache :

oz. dark chocolate, chopped 1 c. heavy cream ~~

Place the chocolate in a glass bowl.

Heat cream just to a simmer, then pour over the chocolate.

Stir gently until smooth.