Chocolatenut Truffle Cookies
Butter or margarine,
softened and divided
Semisweet chocolate chips
toasted and coarsely ground
In a heavy medium saucepan, combine 1/4 cup butter, whipping cream,
and honey over medium-low heat. Stirring frequently, heat mixture to
a simmer. Remove from heat. Add chocolate chips; stir until smooth.
Stir in bourbon and vanilla. In a large bowl, cream remaining 3/4 cup
butter and confectioner's sugar. In a medium bowl, combine flour,
nutmeg, and salt. Add dry ingredients and chocolate mixture to
creamed mixture; stir until a soft dough forms. Cover dough and chill
1 hour. Preheat oven to 375. Shape dough into 1-inch balls and roll
in pecans. Transfer to an ungreased baking sheet. Bake 6 to 8 minutes
or until firm. Transfer cookies to a wire rack to cool. Store in an
airtight container. Yield: About 6 1/2 dozen cookies.
Per cookie: Calories 66; fat 4.7 g; cholesterol 7 mg; carbohydrate
5.8 g; fiber 0.3 g; protein 0.7 g; sodium 31 mg; potassium 22 mg.