Cream-Filled Chocolate Sandwiches If you like, roll the sides of the filled cookies in crushed candy canes or finely chopped nuts. The dough can be made ahead and chilled, wrapped well in plastic, for up to one week or frozen for up to one month; let thaw completely before proceeding with the recipe.
Recipe information
Yield
Makes about 2 1/2 dozen
Ingredients
VANILLA CREAM FILLING
Preparation
Step 1
Preheat oven to 375°F. Into a bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
Step 2
In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter until light and fluffy, about 2 minutes. Add egg; beat to combine. With mixer on low speed, gradually add flour mixture; continue beating until dough is well combined.
Step 3
Using a 1 1/4-inch ice cream scoop, drop dough onto parchment-lined baking sheets about 2 inches apart. Dip bottom of a glass in sugar; press to flatten cookies to about 1/8 inch thick. (You may need to carefully remove dough from glass with a thin metal spatula.)
Step 4
Transfer to oven and bake until cookies are firm, 10 to 12 minutes, rotating sheets halfway through. Transfer baking sheets to wire racks to cool completely.
Step 5
Place cream filling in a pastry bag fitted with a coupler, and pipe about 1 tablespoon filling onto the flat side of half the cookies. Place remaining cookies on top, and gently press on each to squeeze filling to edges. Filled cookies can be stored in airtight containers at room temperature up to 2 days.
VANILLA CREAM FILLING
Step 6
With an electric mixer, cream butter and shortening until well combined. On low speed, gradually add confectioners’ sugar and continue beating until light and fluffy, about 2 minutes. Add vanilla and beat to combine. Set aside at room temperature until ready to use.
