Choose two different shaped cookie cutters for a creative looking sandwich cookie.
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1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
1/8 teaspoon salt
6 tablespoons Land O Lakes® Butter, softened
1/2 cup sugar
1 large Land O Lakes® Egg
3/4 teaspoon French vanilla blend flavoring or vanilla
2 ounces semi-sweet baking chocolate, melted
1 1/4 cups powdered sugar
1/4 cup Land O Lakes® Butter, softened
1 1/2 teaspoons French vanilla blend flavoring or vanilla
1 1/2 teaspoons milk
3 (1-ounce) squares semi-sweet baking chocolate, coarsely chopped
6 tablespoons Land O Lakes® Heavy Whipping Cream
1 teaspoon light corn syrup
Combine flour, cocoa and salt in bowl; set aside.
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.
Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate 1 hour or until firm.
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 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.
Combine all filling ingredients in bowl; beat at low speed until well mixed. Beat at high speed until light and creamy.
Spread bottom-side of 1 cookie with about 1 teaspoon filling; top with another cookie, bottom-side down. Repeat with remaining cookies.
Place chopped chocolate in bowl; set aside.
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.
Drizzle or spread glaze on top of each sandwich cookie. Place cookies onto waxed paper; let stand 1 hour or until glaze is set.
Store between sheets of waxed paper in container with tight-fitting lid.
- 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.
- If filling is too thick, beat in additional milk, 1 teaspoon at a time, until desired spreading consistency.
Explore reviews fromour online community
I used a pint glass instead of a round two-inch cookie cutter, so my rather work-intensive batch made barely two dozen cookies instead of five. My bad for not paying attention They looked and tasted great, but everybody only got one or two.
Cookie was very good tasting and sharp looking. I used a 2 inch base circle and a smaller heart but only got 20 sandwich cookies from the receipe.