• 1¼ cups (310mL) all-purpose flour
  • ⅛ tsp (½mL) salt
  • ½ cup (125mL) unsalted butter, at room temperature
  • ½ cup (125mL) granulated sugar
  • 1 large egg yolk
  • 1 tsp (4mL) vanilla extract
  • 6 (150g) Lindor Gingerbread Truffles, frozen for minimum 1 hour and halved using a sharp knife
Maître Chocolatier Tip
Maître Chocolatier Tip

Freeze Lindor Truffles at least one hour before pressing onto warm cookies. This will help prevent the creamy centre from melting too quickly from the heat of the cookies.