Chestnut-Chocolate Wafers

In a large bowl, cream butter and chestnut puree together until smooth, then stir in salt. Blend in flour, then add chopped chocolate and mix until combined. Divide the dough in half, flatten into discs and tightly wrap each in plastic wrap. Chill for about 30 minutes, or until the dough is firm enough to work (but not solid).

Preheat oven to 350 F.

Unwrap the dough. Roll out dough on a floured surface to 1/4 inch thick and cut into shapes using 2-2 1/2 inch cutters. Re-roll scraps, dusting with flour as needed, and continue to cut shapes until all the dough has been used. Place the wafers on parchment paper lined baking sheets, leaving an inch or so between them. Prick them lightly with a fork a few times and chill 5-10 minutes. Then bake for about 12 minutes, or until the wafers are evenly golden around the edges and along the bottoms. Remove them from the oven and let wafers cool completely before storing in an airtight container.

This recipe yields about 48 cookies. If you prefer, use semi-sweet or milk chocolate in place of the bittersweet chocolate.