Okay, back on track. These cute little cookies were featured at my booth this past weekend, and boy did they go fast! No need to buy the store bought kind anymore, just whip up a batch of these and everyone will love you. It's fun to change the frosting color to go along with the current season or holiday. I made these orange for Halloween, these would be great for the upcoming Christmas season.
1 1/4 cups flour
1/2 cup Hershey's Special Dark cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups sugar
10 tablespoons unsalted butter, room temp
1 large egg
For the filling:
1 stick unsalted butter, room temp
1/4 cup vegetable shortening
2 1/2-3 cups confectioner's sugar
2 teaspoons vanilla
Splash of milk
Preheat oven to 350. Line two baking sheets with silicone baking mats or parchment paper.
In a bowl of an electric mixer, combine flour, cocoa powder, baking soda, baking powder, salt and sugar. Mix briefly to combine. Add the butter to bowl and mix to incorporate. Add in egg and mix until dough forms a cohesive mass.
Scoop a scant tablespoon of batter onto the baking sheet. Space dough balls a couple of inches apart. With moistened fingers, gently press down to flatten dough. Bake for 9-11 minutes. Transfer baking sheets to wire rack and let cookies completely cool until firm and set.
To make filling, combine butter and shortening in bowl of an electric mixer. Beat on med high speed until smooth. Add in confectioner's sugar and mix on low just until incorporated, then increase speed to med-high and beat until light and fluffy, about 2 minutes. Blend in the vanilla
To assemble cookies, pair them up by size. Use a pastry bag filled with a plain round tip to pipe a swirl of filling onto the flat side of one cookie of each pair. Sandwich together with the remaining cookie and press down so that the filling reaches the edge.
Makes about 30 sandwich cookies
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