Chocolate Sack Cookies
Chocolate Sack Cookies are really easy to make with rich chocolate folded on the inside.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 48 Cookies
One sheet of puff pastry makes 48 cookies.
If you want to make 96 cookies double all of the ingredients but still only buy one box of the pastry sheets.
Mix the melted butter, Grand Marnier and walnuts together and set aside. This will be your walnut mixture.
Take one pastry sheet out of the freezer package to defrost for about 20 minutes.
Put the other sheet back in the freezer to use another time.
Divide the sheet into thirds which is very easy to do because you just separate them at their natural creases.
On a lightly floured surface roll out one of the thirds pastry sheet to a rectangle shape that measures 4" x 16".
Cut down the center of that sheet, lengthwise.
That will give you 16 little squares.
So, you can see that you will get 48 little squares with all three sheets. I work one sheet at a time though. This way the dough keeps pliable.
Now on the little squares. Put 5 chocolate chips and a little pinch of the walnut mixture in the center of each square
Lay an ungreased cookie sheet next to your squares as you work on this next step.
You are going to make little sacks (purses).
At each square - pick up the opposite corner of the square and pull up to meet at the center.
Do this with the other opposite corners so that you have all four corners at the top.
Pinch together and twist a bit for a seal.
At this same time push pinch and push down the top edges so the make a little contained pouch.
Set on the ungreased baking sheet
as you finish each sack/purse.
Bake at 425 degrees Fahrenheit for 10 to 12 minutes.
Let cool on a rack.
Sprinkle with powdered sugar and you have very special and festive little cookies.
Serving: 2Cookies | Calories: 76kcal | Carbohydrates: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 19mg | Sugar: 1g | Calcium: 0.3% | Iron: 2.2%