This is a buttery sandwich cookie with a creamy chocolate filling. Take a moment and let one melt in your mouth.
Ingredients: 1 cup all-purpose flour, 1 cup cake flour, 1 1/2 cups cornstarch, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 cups butter, room temperature, 1 1/2 cups powdered sugar, 2 teaspoons vanilla. Frosting: 1/2 cup butter, room temperature, 1 1/2 cups powdered sugar, 2 teaspoons vanilla, 1 ounce dark, bittersweet chocolate, melted (or 1/4 cup chocolate chips, melted).
Instructions: Preheat oven to 300 degrees. In medium bowl, sift both flours, cornstarch, baking powder, and salt; set aside. In large bowl, mix butter, powdered sugar and vanilla until smooth and lightened slightly in color. Mix in flour mixture just until flour is incorporated and smooth dough forms.
For each cookie, roll a level tablespoonful of dough between hands into a smooth ball. Place the cookies on parchment paper-lined baking sheets, spacing about 2 inches apart. Use fork to gently flatten cookies into 1 1/4 inch disks leaving tines of fork impression in each cookie (only once, not crisscross as with peanut butter cookies).
Bake cookies about 20-25 minutes, or until bottoms are lightly browned. Cool on baking sheet for 2 minutes before carefully transferring to wire racks to finish cooling.
Make frosting as follows: Stir butter, powdered sugar and vanilla until smooth. Melt chocolate in microwave until smooth when stirred; add to butter/sugar mixture and mix well. Spread a rounded teaspoonful of frosting evenly over flat bottom of a cookie. Gently press the flat bottom of a second cookie on top of frosting, forming a sandwich. Continue with remaining cookies. Serve at room temperature.
Cookies can be stored in a tightly covered container at room temperature up to 5 days.
Makes 2-2 1/2 dozen sandwiches.
Cookies Rule!!!
No comments:
Post a Comment