Chocolate Sandwich Cookies ** This recipe was chosen as the Cincinnati Enquirer's Top 13 Cookies of the tri-state for the Holiday Season of 2003.

 

 

Change the color of the filling to a create a perfect cookie for another occasion. 

1 stick butter, softened
1 cup sugar
1 egg
1 tsp vanilla extract
1 ¼ cup flour
½ cup cocoa
¾ tsp baking soda
¼ tsp salt
powdered sugar (for dusting)

Creamy filling:
¼ cup (1/2 stick) butter, softened
2 ½ cups powdered sugar
2 tablespoons buttermilk
1 tsp vanilla extract
red and green food coloring - perfect for the holidays - or change the color, depending on the occasion.
 

directions:

Beat butter, sugar, egg and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt; add to butter mixture and mix until combined.

Divide dough in half; shape each part into two 1 ½ inch thick rolls. Wrap each roll in plastic wrap; refrigerate 4 to 5 hours or until firm enough to slice.

Meanwhile: make Creamy filling. Beat butter, powdered sugar, buttermilk and vanilla until creamy and of spreading consistency. Divide filling in half; add red color to one part and green to the other.

Preheat oven to 375 degrees F.

Cut dough into 1/8 inch thick slices. Roll each slice into a ball, place on Silpat baking sheet and push down lightly with the palm of your hand. Decorate by drawing tines of forks across each slice (dip fork lightly in flour before each slice.) Bake 8 to 10 minutes or until almost firm. Let cool about a minute before moving to wire rack to cool completely. Spread creamy filling on flat side of the cookie. Top with remaining cookies, forming sandwiches. Dust powdered sugar on top if desired.

Yield: about 3 dozen sandwich cookies.