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1
In a medium bowl cream butter using an electric mixer set at medium speed. Add confectioners' and brown sugars and beat until smooth. Add yolks and vanilla, and mix at medium speed until light and fluffy. Scrape bowl. Add the flour and blend at low speed until thoroughly combined.
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2
Gather dough into a ball and flatten to a disk. Wrap dough tightly in plastic wrap or place in plastic bag. Refrigerate for one hour.
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3
To prepare filling: Scald the cream in a small saucepan over medium heat. Add the chocolate chips and stir until melted. Remove from heat.
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4
Preheat oven to 325*F.
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5
Using a floured rolling pin, roll dough on a floured board to 1/4-inch thickness. Cut circles with a 2-inch diameter cookies cutter and place on ungreased cookie sheets, 1 inch apart. Continue using dough scraps, rerolling and cutting until all dough is used.
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6
RAVIOLI COOKIE PREP: Drop 1 tsp of chocolate filling in the center of each circle and top with another circle. Completely seal the edges using the tines of a fork.
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7
HAMENTASHEN PREP: Alternatively, could put 1 tsp of chocolate filling in center of circle and fold edges of cookie toward center (but not all the way) to create triangular/hat shape with a bit of chocolate peeking out of the center.
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8
Bake 15-16 minutes, or until cookies are golden brown. Transfer cookies to a cool, flat surface with a metal spatula. Sprinkle with white sugar, if desired.
