In a food processor, pulse chestnuts until nearly smooth. In a small saucepan, combine sugar, water, corn syrup and salt. Brush down the sides of the pan with a wet pastry brush to dissolve any sugar granules that may be stuck. Cook sugar over medium heat until it reaches 240°F; about 6-8 minutes. Remove from heat. Immediately pour the hot sugar through the food processor feed tube while processing the chestnuts. Continue processing until completely smooth. Transfer to small bowl; cover with plastic wrap. The chestnut cream will thicken as it cools.
For cookies, combine flour, cocoa powder, baking powder and salt in small bowl; set aside.
In a large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg; mix well. Add cooled chocolate and vanilla and beat until well combined. Add flour mixture, 1 cup at a time, scraping bottom and sides of bowl and mixing well after each addition. Divide dough into 2 disks. Wrap tightly in plastic wrap and refrigerate at least 1 hour, or until firm enough to roll.
Preheat oven to 350°F.
On a floured surface, roll each dough disk about 1/8 in. thick. Cut into 2 in. rounds. Cut a 1 in. round in the center of half of the cookies; these will be the tops. Gather scraps, reroll, and cut additional cookies. Bake cookies on an ungreased cookie sheet 6-8 minutes or until cookies are fragrant. Cool 3-4 minutes; remove to cooling grid and cool completely.
To assemble, spread a thin layer of chestnut cream on whole cookies. Arrange cut out cookies on cookie sheet; dust with confectioners? sugar. Sandwich cookies together. Cookies soften quickly after they are filled.
Chesnut Chocolate Cookies is rated
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Rated 5 out of
The biggest Christmas Cookie hit this yearEvery year my mom and I make about 1,000 Christmas cookies of all kinds, and love to try a few new recipes to see what we discover and what people love. I was not expecting these to be such a hit - I love chestnuts and will eat them in any form - but family and friends who received these cookies absolutely raved about them! They were one of the first batches to be completely eaten, and I am starting on another batch right now. Not too sweet, with the combo of chocolate and roasted chestnuts...you can't go wrong with these cookies. Definitely give them a shot. The only downside is that you can only get fresh chestnuts for such a short time during the year! I'll have to try them with the precooked chestnuts and see how they compare.
Make sure you have extra cocoa on hand - when I rolled these out I used a lot of cocoa powder to keep them from sticking. Works like a charm!