Chocolate Sandwich Cookies
These are better than anything you buy.
Servings: 40 cookies
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 119 |
| pro | 1 g |
| total fat | 7 g |
| sat. fat | 4 g |
| carb | 13 g |
| fibre | 1 g |
| chol | 19 mg |
| sodium | 39 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 5% |
| vit A | 5% |
| folate | 5% |
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1 cup (250 mL) butter, softened
3/4 cup (175 mL) granulated sugar
1 egg
1 tsp (5 mL) vanilla
1-3/4 cups (425 mL) all-purpose flour
2/3 cup (150 mL) cocoa powder
1/2 tsp (2 mL) baking powder
Pinch salt
6 oz (175 g) bittersweet chocolate, chopped
1/3 cup (75 mL) whipping cream
1/2 cup (125 mL) chocolate sprinkles
Preparation:
Line 2 rimless baking sheets with parchment paper or grease; set aside.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla.
In separate bowl, whisk flour, cocoa powder, baking powder and sa< stir into butter mixture in 2 additions. Divide in half; flatten into squares. Wrap each and refrigerate until firm, about 30 minutes.
On floured surface, roll out each half of the dough into 10-inch (25 cm) square. Cut into 4 strips; cut across strips at 1-inch (2.5 cm) intervals to make 40 pieces. Place, 1 inch (2.5 cm) apart, on prepared pans. Refrigerate until firm, about 30 minutes.
Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway though, until edges begin to darken, 8 minutes. Transfer to racks; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)
Place chocolate in heatproof bowl. In saucepan, bring cream to boil; stir into chocolate until melted. Spread 1 tsp (5 mL) onto half the cookies. Top with remaining cookies; press to reveal filling. Dip 1 end of cookie into chocolate then into sprinkles. Let harden on rack.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla.
In separate bowl, whisk flour, cocoa powder, baking powder and sa< stir into butter mixture in 2 additions. Divide in half; flatten into squares. Wrap each and refrigerate until firm, about 30 minutes.
On floured surface, roll out each half of the dough into 10-inch (25 cm) square. Cut into 4 strips; cut across strips at 1-inch (2.5 cm) intervals to make 40 pieces. Place, 1 inch (2.5 cm) apart, on prepared pans. Refrigerate until firm, about 30 minutes.
Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway though, until edges begin to darken, 8 minutes. Transfer to racks; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)
Place chocolate in heatproof bowl. In saucepan, bring cream to boil; stir into chocolate until melted. Spread 1 tsp (5 mL) onto half the cookies. Top with remaining cookies; press to reveal filling. Dip 1 end of cookie into chocolate then into sprinkles. Let harden on rack.
Additional Information
- Tip: Unless otherwise noted, cookies can be stored between waxed paper in airtight container for up to 5 days or frozen for up to 1 month.
Source
Holiday Celebrations: 2007
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For more ideas on cooking with Real Cream, click here |
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