A creamy filling sandwiched between chewy cookies make these like a miniature version of a well-known cookie.
- Portion size 40 servings
- Credits : Canadian Living: Holiday 2008
MethodIn large bowl, beat butter with sugar until fluffy; beat in egg yolk. Beat in sour cream and vanilla. In separate bowl, whisk flour, cocoa powder, baking soda and salt; stir into butter mixture in 2 additions to make smooth dough.
Roll by 1 tsp (5 mL) into balls; arrange, 2 inches (5 cm) apart, on parchment paper–lined baking sheets. Flatten into 1-inch (2.5 cm) rounds. Bake in 350°F (180°C) oven until firm to the touch, 5 to 6 minutes. Let cool on pan on rack for 2 minutes; transfer to racks and let cool.
Filling: In small bowl, beat butter until fluffy; beat in sugar and cream until smooth. Spread 1/2 tsp (2 mL) over bottoms of half of the cookies; sandwich, bottom side down, with remaining cookies. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 2 weeks.)
Nutritional facts Per cookie: about
- Sodium 17 mg
- Protein 1 g
- Calories 64.0
- Total fat 3 g
- Cholesterol 13 mg
- Saturated fat 2 g
- Total carbohydrate 8 g
- Iron 2.0
- Folate 3.0
- Vitamin A 3.0