Double-Chocolate Sandwich Cookies
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Double-Chocolate Sandwich Cookies
Photography by Edward Pond
This recipe makes 42 cookies servings
Nutritional Info |
|
|---|---|
| Pper cookie: about | - |
| cal | 102102 cal |
| pro | 1 g1g pro |
| total fat | 7 g7g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 11 g11g carb |
| fibre | 1 g1g fibre |
| chol | 16 mg16mg chol |
| sodium | 22 mg22mg sodium |
| potassium | 41 mg41mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 55 iron |
| vit A | 44 vit A |
| folate | 55 folate |
These rich, dark cookies are a double-chocolate treat.
Ingredients
- 3/4 cup unsalted butter , softened3/4 cup unsalted butter, softened
- 1 cup granulated sugar 1 cup granulated sugar
- 1 egg 1 egg
- 1 tsp vanilla 1 tsp vanilla
- 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
- 3/4 cup ground almonds 3/4 cup ground almonds
- 1/3 cup cocoa powder 1/3 cup cocoa powder
- 1/2 tsp baking powder 1/2 tsp baking powder
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp cinnamon 1/4 tsp cinnamon
- Topping:
- 1 oz bittersweet chocolate , melted1 oz bittersweet chocolate, melted
- Filling:
- 3 oz 70% dark chocolate , finely chopped3 oz 70% dark chocolate, finely chopped
- 1/3 cup finely chopped milk chocolate , (about 2 oz/60 g)1/3 cup finely chopped milk chocolate, (about 2 oz/60 g)
- 1/3 cup whipping cream 1/3 cup whipping cream
- 4 tsp unsalted butter , softened4 tsp unsalted butter, softened
Preparation
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, almonds, cocoa powder, baking powder, salt and cinnamon; stir into butter mixture in 2 additions to make smooth dough.
Divide dough in half and flatten into discs; wrap each and refrigerate until firm, about 1 hour, or for up to 24 hours.
On lightly floured surface, roll out each disc to scant 1/4-inch (5 mm) thickness. Using floured 2-inch (5 cm) flower cutter, cut out shapes, rerolling scraps. Using 1/2-inch (1 cm) round cutter, cut circle out of centre of half of the flowers for tops.
Arrange cookie tops and bottoms, about 1-inch (2.5 cm) apart, on parchment paper–lined baking sheets. Freeze until firm, about 15 minutes. Bake in 350°F (180°C) oven until slightly firm, about 12 minutes. Transfer to racks; let cool completely.
Topping: Drizzle chocolate over tops of cutout cookies; let stand until set, about 30 minutes.
Filling: Place dark and milk chocolates in heatproof bowl. In saucepan, bring cream to boil; pour over chocolate, whisking until smooth. Whisk in butter.
Spread 1 tsp (5 mL) warm filling on each cookie bottom. Place tops on filling and press gently. Let stand until set, about 30 minutes, or refrigerate for 15 minutes.
Divide dough in half and flatten into discs; wrap each and refrigerate until firm, about 1 hour, or for up to 24 hours.
On lightly floured surface, roll out each disc to scant 1/4-inch (5 mm) thickness. Using floured 2-inch (5 cm) flower cutter, cut out shapes, rerolling scraps. Using 1/2-inch (1 cm) round cutter, cut circle out of centre of half of the flowers for tops.
Arrange cookie tops and bottoms, about 1-inch (2.5 cm) apart, on parchment paper–lined baking sheets. Freeze until firm, about 15 minutes. Bake in 350°F (180°C) oven until slightly firm, about 12 minutes. Transfer to racks; let cool completely.
Topping: Drizzle chocolate over tops of cutout cookies; let stand until set, about 30 minutes.
Filling: Place dark and milk chocolates in heatproof bowl. In saucepan, bring cream to boil; pour over chocolate, whisking until smooth. Whisk in butter.
Spread 1 tsp (5 mL) warm filling on each cookie bottom. Place tops on filling and press gently. Let stand until set, about 30 minutes, or refrigerate for 15 minutes.
Source : Canadian Living Magazine: December 2009
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