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Chocolate Sandwich Cookies

Posted By Kelly On October 12, 2010 @ 11:30 am In Baking,Cookies,Featured Articles,Recipes | 43 Comments

I may be one of the only people who do not like Oreo cookies all that much.

I know, I know, EVERYONE like Oreo’s (and if you gave me some I would eat them) but they are not, and never have been, my favorite.  It is the texture of the cookie.  For many the crispness of the chocolate cookie really works, but it has never worked for me.  Give me a substantial, buttery cookie … something along the lines of a shortbread cookie.  So, when I decided to make some sandwich cookies for myself I knew shortbread was the only way to go.

These cookies are very, very rich.  Between the Dutch-processed cocoa shortbreads and the vanilla buttercream filling, these cookies are packed with flavor.  I like my cookies to be a bit on the thicker side, but if you prefer a more delicate cookie feel free to make them smaller and thinner.  Personally, I want a cookie that can stand up to the filling and these most certainly do.  These are SO good with a glass of cold milk, or a hot cup of coffee.

Chocolate Sandwich Cookies     Yield 3 dozen

For the cookies:
1 cup all-purpose flour
1/3 cup Dutch-processed cocoa powder
1/3 cup cornstarch
1/2 teaspoon baking powder
6 ounces (10 tablespoons) unsalted butter, at room temperature
2/3 cup powdered sugar
1 teaspoon vanilla

For the filling:
3 ounces (6 tablespoons) unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons vanilla

Heat the oven to 350 F and line two baking sheets with parchment paper.

In a medium bowl combine all the ingredients for the cookies.  Mix until a uniform dough forms.  The dough will be thick.

Scoop the dough by rounded teaspoons on to the cookie sheets.  Use a measuring cup, or drinking glass with a smooth bottom, dipped in powdered sugar to flatten the cookies.  For cosmetic reasons, if you want smooth edges, you can round them against your hand or the sheet tray, to smooth them out if you like.  Personally, I like the rough edges.

Bake for 8 – 10 minutes, or until puffed and firm when gently pressed on the edges.  Cool on the rack for five minutes before transferring to a wire rack to cool completely.

While the cookies cool prepare the filling.  In a small bowl cream together the butter, powdered sugar, and vanilla with a spatula until smooth and creamy.  Do not incorporate any air into the mixture.

Once the cookies are completely cool pipe, or spread, 1 -2 teaspoons of the filling (or to your taste) on the bottom of one cookie.  Top with another cookie and press so the filling reaches the edges.

Enjoy!

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