Cream butter, and blend in brown sugar. Add egg yolks and vanilla. Stir in flour. Chill dough 30 minutes.
Lightly grease a baking sheet and preheat oven to
Form 1- inch balls.
Dip in slightly beaten egg whites, then in toasted steel cut oats or
ground nuts. Place on prepared cookie
sheet. Make a slight impression in
center with tip of teaspoon or finger.
Bake for 20 to 25 minutes. While still warm from the oven, make larger
impression to hold the chocolate filling.
Cool and fill with chocolate filling.
1 Tbsp. butter
3/4 cup semi-sweet chocolate pieces
1 Tbsp. water
1 tsp. vanilla extract or 1/2 tsp. rum extract
2 Tbsp. corn syrup
Melt butter and
chocolate on low heat of microwave (or double boiler). Stir in corn syrup and water until smooth and
thickened. Cool and add flavoring.
*Toast steel cut
oats in dry skillet for approximately 7 minutes, stirring occasionally. *You can substitute 1-1/2 cups Hodgson Mill Almond Flour/Meal.