Chocolate Cream Sandwiches
Published by William Morrow
This is a delightful, not-too-sweet version of Oreos that I love to give as a housewarming present. If I’m feeling particularly kooky, I’ll add flavoring to the cream filling, such as peppermint or even a tablespoon of espresso powder. It gives the cookies a new attitude and makes them irresistible. I rarely use shortening for baking, but it’s the only thing I’ve found that will give this filling its rich, sugary, thick consistency. Spectrum is the only company that offers organic shortening.
If you like, substitute 1 teaspoon peppermint, almond, or orange extract, or 1 teaspoon instant espresso powder dissolved in 1 tablespoon boiling water, for the vanilla.
Makes2 dozen cookies
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionBuffet, Cooking for a date
Recipe Coursedessert, snack
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian
Mealdinner, kid snack, lunch, snack
Taste and Texturebuttery, chocolatey, creamy, crisp, sweet
Type of Dishchocolate dessert, cookie, dessert
- 2 sticks (1 cup) organic unsalted butter, softened
- 2 cups organic cane sugar
- 2 organic eggs
- 1½ tablespoons organic vanilla extract
- 2 cups organic unsweetened cocoa powder
- 1 cup organic whole wheat pastry flour
- 4 cups organic powdered sugar
- 1 teaspoon organic vanilla extract (see Note)
- ½ cup Spectrum organic shortening
Line 2 baking sheets with parchment paper, and cut 2 more sheets of parchment the same size. Set aside.
In a standing mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until fluffy, 3 to 5 minutes. Add the eggs, one at a time, mixing until combined. Add the vanilla.
In a small bowl, sift the cocoa powder and flour together.
With the mixer on low speed, add the flour mixture until combined. You may want to finish mixing by hand with a rubber spatula, scraping down the sides of the bowl.
Divide the mixture in half, and place each half on a parchment-lined baking sheet. Lay the other sheets of parchment on top. Using a rolling pin, roll the dough to a 1/8-inch thickness.
Chill the dough on the baking sheets in the refrigerator for 30 minutes, or until firm.
Meanwhile, preheat the oven to 350°F.
Working with I sheet of dough at a time, use a small drinking glass or a 2-inch round cutter to cut out the cookies. (Sometimes I use heart-shaped cutters for engagement parties-or just for kicks!)
Peel away the excess cookie dough, reshape it into a disk, and repeat the steps for rolling and cutting. (Be sure to make an even number of cookies.)
Space the cookies at least ½ inch apart on the parchment-lined baking sheets, and bake for 8 to 10 minutes.
Let the cookies cool for a few minutes on the sheets, and then use a spatula to transfer them to a wire rack to cool completely.
While they are cooling, make the cream filling: In a standing mixer fitted with the whisk attachment, or with a hand mixer, combine all the filling ingredients on low speed. Increase the speed as the ingredients begin to incorporate. The filling should be thick and pasty.
Scoop up ½ tablespoon of the filling and place it on the bottom of a cooled cookie. Then cover the filling with another cooled cookie, pressing down lightly to form a sandwich. Repeat to fill all the cookies. Store the cookies in an airtight container for up to 2 days, or keep them, well wrapped, in the refrigerator for up to 1 week.
2009 Sarah Magid