Vanilla Cream Sandwich Cookies
Vanilla Cream Sandwich Cookies
Choose two different shaped cookie cutters for a creative looking sandwich cookie.
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1 hr
Prep Time
03 hrs 35 min
Total Time
60 sandwich
cookies Ingredients
Cookie
1 14 cups all-purpose flour
14 cup unsweetened cocoa
18 teaspoon salt
6 tablespoons Land O Lakes® Butter, softened
12 cup sugar
34 teaspoon French vanilla blend flavoring or vanilla
2 ounces semi-sweet baking chocolate, melted
Filling
1 14 cups powdered sugar
14 cup Land O Lakes® Butter, softened
1 12 teaspoons French vanilla blend flavoring or vanilla
1 12 teaspoons milk
Glaze
3 (1-ounce) squares semi-sweet baking chocolate, coarsely chopped
6 tablespoons Land O Lakes® Heavy Whipping Cream
1 teaspoon light corn syrup
How to make
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STEP 1
Combine flour, cocoa and salt in bowl; set aside.
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STEP 2
Combine 6 tablespoons butter and sugar in another bowl; beat at medium speed until creamy. Add egg and 3/4 teaspoon vanilla flavoring. Continue beating, scraping bowl often, until well mixed. Add melted chocolate; continue beating until smooth. Add flour mixture; beat at low speed, scraping bowl often, until well mixed.
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STEP 3
Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate 1 hour or until firm.
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STEP 4
Heat oven to 350°F.
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STEP 5
Roll out dough on lightly floured surface, one-half at a time, (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2-inch cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake 5-7 minutes or just until set. Cool 1 minute on cookie sheet. Transfer to cooling rack. Cool completely.
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STEP 6
Combine all filling ingredients in bowl; beat at low speed until well mixed. Beat at high speed until light and creamy.
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STEP 7
Spread bottom-side of 1 cookie with about 1 teaspoon filling; top with another cookie, bottom-side down. Repeat with remaining cookies.
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STEP 8
Place chopped chocolate in bowl; set aside.
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STEP 9
Heat whipping cream in 1-quart saucepan over medium-low heat just until whipping cream comes to a boil. Pour over chopped chocolate. Stir in corn syrup until mixture is smooth. Let stand at room temperature 15 minutes or until glaze is thickened.
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STEP 10
Drizzle or spread glaze on top of each sandwich cookie. Place cookies onto waxed paper; let stand 1 hour or until glaze is set.
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STEP 11
Store between sheets of waxed paper in container with tight-fitting lid.
Tip #1
- French vanilla blend flavoring is located in the spice and flavoring section in the baking aisle of the supermarket. It has a rich buttery vanilla flavor.
Tip #2
- If filling is too thick, beat in additional milk, 1 teaspoon at a time, until desired spreading consistency.
60 Calories
3 Fat (g)
10 Cholesterol (mg)
25 Sodium (mg)
8 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
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And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
