Tuesday, September 15, 2009

MS's Chocolate 'n' Creme Sandwiches

Mostly ever one I know loves sandwich cookies, which is why I decided the treat of the week would be these beauties. The came out a little differently than I pictured, but all in all, tasty. My son loved them, licking the creme out of the center first and washing it all down with a glass of milk. The batter was easy to make, as was the creme. These are fun cookie to make, especially if you have a cute little helper. But, they are even more fun to eat! Enjoy!
Martha Stewart's Chocolate 'n' Creme Sandwiches
Ingredients Makes 15
1 1/4 cups all-purpose flour (spooned and leveled)
3/4 cup Dutch-process cocoa powder (spooned and leveled)
1/2 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons unsalted butter, melted
2/3 cup packed light-brown sugar
1 large egg

In a bowl, whisk together flour, cocoa, baking soda, and salt; set aside. In another bowl, stir together butter, sugar, and egg. Add flour mixture, and stir until a dough forms. Divide dough in half; roll out between two sheets of parchment paper to a 1/4-inch thickness. Stack on a baking sheet, and refrigerate until firm, about 30 minutes. Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment. Using a 2-inch cookie cutter, cut dough into rounds. Place on sheets, 1 inch apart. Bake until cookies are firm and fragrant, 8 to 10 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool. Spread half the cookies with 1 tablespoon Cream Filling; top with remaining cookies. (To store, refrigerate in an airtight container, up to 5 days.

Creme Filling

4 tablespoons (1/2 stick) unsalted butter, room temperature
1 1/2 cups confectioners' sugar
1/4 cup granulated sugar
2 teaspoons pure vanilla extract

In a large bowl, using an electric mixer, beat butter until light and fluffy. Gradually add confectioners' sugar and granulated sugar, beating until combined. Beat in vanilla extract.

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