Friday, January 15, 2010

Recipe Fridays!

Chocolate Sandwich Cookies

These cookies are just adorable, and with the variety of filling options they can seem totally different each time. I like to use just jam as filling too; quick, easy, and delicious!


• Vegetable oil cooking spray
• 3/4 cup all-purpose flour, plus more for dusting
• 1/3 cup unsweetened Dutch-process cocoa powder
• 1/8 teaspoon salt
• 6 tablespoons (3/4 stick) unsalted butter, softened
• 3/4 cup confectioners' sugar, sifted
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• Sandwich Cookie Filling


1. Line baking sheets with parchment paper; lightly coat with cooking spray. Whisk together flour, cocoa, and salt. With an electric mixer on medium-high speed, cream butter and confectioners' sugar until pale and fluffy. Beat in egg and vanilla. With mixer on low speed, gradually add flour mixture, beating to combine. Divide dough in half; form into disks, and wrap in plastic. Chill until firm, at least 2 hours, or up to 2 days. (Dough can be frozen up to 2 months; thaw in the refrigerator before using.)
2. Working with one disk at a time, roll out dough to a 1/8-inch thickness on a lightly floured surface. Using a 1 1/2-inch square biscuit or cookie cutter, cut out shapes, transferring to prepared sheets (1 inch apart) as you work. Chill in freezer until firm, about 15 minutes. Brush off excess flour. Gather together scraps; roll, chill, and cut out more shapes.
3. Preheat oven to 325 degrees. Bake cookies, rotating sheets halfway through, until edges are firm, 12 to 14 minutes. Transfer cookies, on parchment, to a wire rack to cool completely.
4. Spread a small amount of filling on the bottom of half the cookies. Top with remaining cookies; gently press to adhere. Assembled cookies can be refrigerated up to 2 days in an airtight container.

Sandwich Cookie Filling

Chocolate: Finely chop 5 ounces semisweet chocolate; melt in a heatproof bowl set over (not in) a pan of barely simmering water, stirring until smooth. Let cool. Stir into filling, along with 2 tablespoons milk.
Mint: Stir 1 to 2 drops pure mint extract and 1 drop mint-green food coloring into filling.
Raspberry: Heat 1/2 cup raspberry jam, then strain into filling. Stir to combine.
Coffee: Stir in 1/2 teaspoon coffee extract into filling.
Peanut Butter: Beat 1/2 cup smooth peanut butter and 2 tablespoons milk into filling.

Makes 1 cup (enough for 15 sandwich cookies)

• 6 tablespoons (3/4 stick) unsalted butter, softened
• 2 cups confectioners' sugar (sifted)
• Flavoring (see above)


1. With an electric mixer on medium-high speed, beat butter until smooth. Add confectioners' sugar, and beat until light and fluffy. Stir in one of the flavorings. Use immediately.

1 comment:

Christyrenee said...

Yum! These cookies look so good!! Have a great weekend =)