Two or three years ago, I found these nut-shaped cookie molds in the King Arthur Flour Baker's Catalogue. After purchasing them impulsively, I promptly placed them in the back of my baking-gadgets drawer and forgot about them. When the most recent catalog came in the mail, it had a recipe for Chocolate Nut Cookies, which uses these molds. I knew these cookies would be perfect for Thanksgiving, so I dug out my set and got to work.
Oh, I'm so glad I made these! They are time-consuming, but not difficult. They taste like brownie edges with a nice fudgy surprise in the middle. I think that making these will become a new Thanksgiving tradition.
The link to the recipe is above. Here are some of my tips that I compiled as I tried these out:
1. I used the weight measurements given in the recipe. If you don't have a kitchen scale and will measure your flour with cups, note that KAF tests their recipes with the spoon in/level off method (as opposed to the dip-and-sweep method).
2. Err on the side of smaller rather than larger when chopping the pecans. Large pieces will mar the definition of the mold shape. I toasted my pecans prior to chopping them.
3. Use a level measuring teaspoon of dough to fill each mold. The finished cookies will have a small indentation in the middle which is perfect for holding a nice amount of the ganache filling.
4. Give them away as soon as possible to avoid damage to your diet.