Chocolate Sandwich Cookies
Chocolate Shortbread:
♥3/4 pound (3 sticks) of unsalted butter, softened
♥1 cup of sugar
♥1 tsp of vanilla
♥3 cups of flour
♥1/3 cup of coco powder (i like hersheys)
♥1/2 tsp of salt
Mint Filling:
( if you dont want a mint filling then subsitute the mint chocolate for semi-sweet =D)
♥8 oz of mint chocolate chips
♥1/2 cup of cream
♥1/2 cup of powdered sugar
To make the cookies:
In the bowl of your electric mixer fitted with a paddle attachment cream the butter and sugar until pale and fluffly, 2-3 minutes. Add the vanilla and mix. In a separate bowl whisk together the flour, coco powder and salt. Add the dry ingredients slowly to the butter mixture and beat on low speed until just mixed. If some flour still remains mix it with a rubber spatula. divide into two disks and wrap in plastic. Refrigerate for 30 minutes to an hour.
Preheat the oven to 350 degrees. Lightly flour a surface and roll out one of the chilled disks of dough to about 1/4 of an inch. Cut out with a 1 1/2 to 2 inch cutter ( i like the fluted ones, but anything you have is fine. You can even use the top of a glass if you dont have a cutter.) Cut out as much as you can and then reroll the scraps and cut out more. Repeat with the other disk of dough. Bake for 14 minutes rotating the pan inbeetween if necessary. Cool on racks for 10-15 minutes.
For the Filling:
In a heatproof bowl combine the chocolate and cream. Microwave on 30 second intervals until melted and smooth. Let cool. Mix in the powdered sugar and refrigerate until spreadable.
To Assemble:
Spread a teaspoon of filling in the middle of exactly half the cookies. Top with a second cookie.
Dust with powdered sugar(optional).
Makes: 32
No comments:
Post a Comment