Creme-Filled Chocolate Sandwiches

What’s going on with my camera?

It likes to focus in the area exactly where I DON’T want it to focus, and then it stays there and will NOT focus anywhere else, no matter how I adjust it. Its a two-year old camera….and I want a new one. How sad is that?

Complaining aside, my high school is throwing a Christmas party for the kindergardeners of a nearby school that teaches children whose families are underprivileged. We buy each one a bunch of presents: jackets, gloves, books, toys, all that jazz. They come over for about an hour (soooooo CUTE) and they open presents, and we have a party.

Well, I was requested to make all of the cookies for the event. I somehow figure that 4 dozen won’t be enough. These are kindergardeners…they are going to eat their cookies. I’m making the mini chocolate chip ones, and then I made these homemade Oreos (copyright infringement? Goodness I hope not. Nabisco, I’m not stealing these! Nice lawyers…niiiiiice lawyers.)

They are chewy and the frosting in the center is smooth and yummy. I put extra vanilla in, because I’m a vanilla FREAK. Vanilla candles, vanilla ice cream, vanilla cake, vanilla frosting, etc. If it involves vanilla, I’m going to attack it.

They are Martha Stewart’s recipe, she’s a genius. Oh, in the web’s recipe, the amount of salt isn’t listed, I put in a 1/4 teaspoon of kosher salt.

Cream-Filled Chocolate Sandwiches
1 1/4 cups all-purpose flour
3/4 cup Dutch-process cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1 1/2 cups sugar, plus more for flattening cookies
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 large egg, room temperature
Vanilla Cream Filling (posted below)

Preheat oven to 375 degrees. Into a medium-size bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter until light and fluffy, about 2 minutes. Add egg; beat to combine. With mixer on low speed, gradually add the flour mixture; continue beating until dough is well combined.
Using a 1 1/4-inch ice cream scoop, drop dough onto parchment-lined baking sheets about 2 inches apart. Dip bottom of a glass in sugar; press to flatten cookies to about 1/8 inch thick. (You may need to carefully remove dough from glass with a thin metal spatula.)
Transfer to oven, and bake until cookies are firm, about 10 to 12 minutes, rotating baking sheets halfway through. Transfer baking sheets to wire racks to cool completely.
Place cream filling in a pastry bag fitted with a coupler, and pipe about 1 tablespoon filling onto the flat side of half the cookies. Place remaining cookies on top, and gently press on each to squeeze filling to edges. Filled cookies can be stored in airtight containers at room temperature up to 2 days.

Vanilla Cream Filling
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup solid vegetable shortening
3 1/2 cups confectioners’ sugar
1 tablespoon pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined. With mixer on low speed, gradually add the confectioners’ sugar, and continue beating until light and fluffy, about 2 minutes. Add the vanilla, and beat to combine. Set aside at room temperature until ready to use.

This makes MUCH more than one cup…that’s gotta be a typo.

Happy Baking!

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