Individual Chocolate Cookie Stacks

Name: Individual Chocolate Cookie Stacks
Prep time: 45 min
Total time: 5 h
Yield: 8 servings
Ingredients: Cookie; 1 1/4 cups all-purpose flour; 1/3 cup ground almonds, toasted; 1/3 cup unsweetened cocoa; 3/4 cup Land O Lakes® Butter softened; 1/2 cup sugar; 1 large Land O Lakes® Egg; 1/2 teaspoon vanilla extract; Coarse grain sugar; 1/4 cup semi-sweet chocolate chips; 1 teaspoon shortening; Vanilla Cream; 1/2 cup Land O Lakes® Heavy Whipping Cream; 1 tablespoon sugar; 1 tablespoon sour cream; 1/2 teaspoon vanilla extract; Garnish; Chocolate syrup; 1 cup sliced fresh strawberries; Fresh mint leaves, if desired

Assemble this easy yet elegant dessert to wow your guests.

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45 min

Prep Time

5 hrs

Total Time

servings

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Ingredients

1 ¹/₄ cups all-purpose flour

¹/₃ cup ground almonds, toasted

¹/₃ cup unsweetened cocoa

³/₄ cup Land O Lakes® Butter, softened

¹/₂ cup sugar

1 large Land O Lakes® Egg

¹/₂ teaspoon vanilla extract

Coarse grain sugar

¹/₄ cup semi-sweet chocolate chips

1 teaspoon shortening

Vanilla Cream

¹/₂ cup Land O Lakes® Heavy Whipping Cream

1 tablespoon sugar

1 tablespoon sour cream

¹/₂ teaspoon vanilla extract

Garnish

Chocolate syrup

1 cup sliced fresh strawberries

Fresh mint leaves, if desired

How to make

STEP 1

Heat oven to 375°F.
STEP 2

Combine flour, ground almonds and cocoa in bowl. Set aside.
STEP 3

Combine butter and 1/2 cup sugar in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and 1/2 teaspoon vanilla. Continue beating until well mixed. Add flour mixture; beat at low speed until well mixed.
STEP 4

Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate 2 hours or until firm.
STEP 5

Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter into 18 circles. Place, 1 inch apart, onto ungreased cookie sheets. Cut 2 circles into fourths. (Do not separate.)
STEP 6

Sprinkle cookies with coarse grain sugar. Bake 6-9 minutes or until set. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
STEP 7

Microwave chocolate chips and shortening in bowl, stirring occasionally, 30-60 seconds or until melted; cool slightly. Line baking sheet with waxed paper. Dip curved edge of cookie wedges in melted chocolate. Place onto waxed paper. Refrigerate 2 hours or until firm.
STEP 8

Combine all vanilla cream ingredients in bowl. Beat at high speed until stiff peaks form.
STEP 9

Drizzle chocolate syrup onto individual serving plate; place 1 cookie over syrup. Pipe circle of vanilla cream onto cookie; top with strawberry slices, additional piped vanilla cream and second cookie. Pipe vanilla cream over second cookie. Garnish with 2 strawberry slices and 1 chocolate-dipped cookie wedge.