Thanks for letting me show them off and have this sentimental moment with you. I like you guys a lot.
And I appreciate you. Know what else I appreciate? Old cookies.
I appreciate fresh ones as well, but old cookies do just fine.
It’s like a cake truffle, but a cookie truffle? Cookie ball?
I used Tracy from Shutterbean‘s recipe for brown butter icing, and just thickened it up a bit.
Browned butter; oh heaven.
Happy Halloween. Do something ridiculous.
makes 12-14 balls (depending on size, of course)
4 coffeehouse-sized/8-9 regular-sized pecan sandie cookies, thoroughly crumbled/crushed
4 Tbsp. butter
1 1/4-1 1/2 cup powdered sugar, sifted
1 tsp. pure vanilla extract
1-2 Tbsp. heavy whipping cream
several handfuls of Ghirardelli 60% cocoa chocolate chips (or whatever chocolate you have on hand, preferably dark)
Take the pecan sandies and crush them to a fine grit, if they already aren’t. Set aside.
In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 5-7 minutes (depending on whether your stove is gas or electric). Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind.
Add sugar, vanilla, and 1 tablespoon heavy whipping cream; stir until smooth. The consistency should be fairly thick; it will act as the glue to hold everything together. Let cool 5 minutes.
Take the icing, a one to two tablespoons at a time, and with a fork, start cutting the icing into the crumbs. If you want to, just put on a latex glove and use your fingers-either way works! The mixture should be able to the rolled into balls quite easily. You don’t want them to be too pliable, nor too crumbly; you may have to test a bit to make sure it’s just right. 🙂
After you have formed all the balls, melt a small bowlful of chocolate chips. You can do this in the microwave or a double broiler; either way, keep an eye on the chocolate and don’t let her burn! Microwave at 30 second intervals, or stir every couple minutes on the double broiler.
Once melted, use a fork to dip the balls into the chocolate; place on wax paper to dry. If you like, you can sprinkle with a few extra cookie crumbs if you have any! It makes ’em perty.
Leave to harden for a few hours on the counter, or to speed up the process, place in fridge for an hour.
Source: brown butter icing recipe, adapted from shutterbean
Listening to: “While You Were Sleeping”
Secret about me: I love having movies playing in the background while I’m working! 🙂