Pecan Truffle Cookies

Heat oven to 350 degrees.

Toast pecans on baking sheet 10 to 12 minutes, until golden brown.

Place cooled nuts in food processor; process until finely ground and set aside.

In bowl of electric mixer, beat butter, sugar and salt until light and fluffy.

Beat in egg, yolk, and vanilla; add nuts and mix until blended.

Combine flour and baking powder; add to nut mixture, beating on low speed until just mixed.

Divide dough in half, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour.

Preheat oven to 375.

Using 1/2 of a disc of dough, lightly flour work surface and roll dough to 1/8 inch thick.

Cut dough into shapes using small cookie cutters.

Place 1/2 inch apart on parchment lined or ungreased baking sheet.

Bake until edges are golden, and cookies are set, about 7-8 minutes.

Cool on sheet for 1 minute, and then transfer cookies to wire rack to cool completely.

Repeat process with remaining dough.

To make filling, heat cream in small heavy sauce pan over medium heat to just boiling. Pour over chocolate in mixing bowl, (not plastic). Stir vigorously until chocolate is melted and smooth.

Chill uncovered in refrigerator for 40 minutes, beating occasionally until ganache thickens and is spreadable. Spread filling 1/8 inch thick on flat side of cookie and place another cookie on top, sandwich style.

If ganache thickens too much before you finish, just set bowl in a larger bowl of hot water and stir.

Decorate cookies by melting semisweet chocolate and piping it back and forth across tops of cookies.

Place sheets of cookies in freezer for 10 minutes until chocolate is set. Makes 3 to 3-1/2 dozen cookies.

Note: These cookies will keep at room temperature for up to 3 days, 5-7 days in fridge, or 3 months in freezer.

Hazelnut cookies filled with a chocolate truffle filling and drizzled with a chocolate glaze.