Buttercream filling highlights Halloween designs in these chocolate cut-out sandwich cookies.
| 1 |
|
cup LAND O LAKES® Butter, softened |
| 1 |
|
cup sugar |
| 1/4 |
|
cup milk |
| 1 |
|
teaspoon vanilla |
| 1 |
|
egg |
| 2 3/4 |
|
cups all-purpose flour |
| 1/4 |
|
cup unsweetened cocoa |
| 1 |
|
(1-ounce) square unsweetened baking chocolate, melted, cooled |
| 3/4 |
|
teaspoon baking powder |
| 1/4 |
|
teaspoon baking soda |
| 4 |
|
cups powdered sugar |
| 1/2 |
|
cup LAND O LAKES® Butter, softened |
| 2 |
|
teaspoons vanilla |
| 2 |
|
tablespoons milk |
|
|
Food color, if desired |
Combine 1 cup butter and sugar in large bowl. Beat at medium, scraping bowl often, until creamy. Add 1/4 cup milk, 1 teaspoon vanilla and egg; mix well. Reduce speed to low; add flour, cocoa, melted chocolate, baking powder and baking soda. Beat until well mixed.
Divide dough in half. Wrap each half in plastic food wrap. Refrigerate until firm (2 hours).
Heat oven to 350°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with floured 2 1/4 to 2 1/2-inch round cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Cut out center of
half
of cookies with Halloween-shaped 1-inch cookie cutter.
Bake for 8 to 11 minutes or until set. Immediately remove from cookie sheets. Cool completely.
Combine powdered sugar, butter and vanilla in small bowl. Beat at low speed, gradually adding milk and scraping bowl often, until desired spreading consistency. Tint with food color, if desired. Spread 2 teaspoons filling onto bottom cookie; top with cookie with cut-out.
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