Chocolate and Vanilla Sandwich Cookies
These delicate sandwich cookies feature a luscious raspberry-cream filling.
1/2 cup butter, softened
1 cup granulated sugar
3/4 cup brown sugar, firmly packed
1/3 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons vanilla extract
1 large egg
1 1/2 cups all-purpose flour
2 ounces chopped white chocolate
1/4 cup softened butter
2 tablespoons raspberry preserves
1 teaspoon vanilla extract
3 1/2 cups powdered sugar
1 tablespoons whipping cream
- Line two baking sheets with parchment paper; set aside.
- For Cookies: In large mixing bowl beat butter on medium to high 30 seconds. Add sugars; beat until well-combined. Beat in cocoa, baking soda, and salt. Add vanilla. Beat in egg. Beat in as much flour as you can; stir in remaining by hand.
- Divide dough in three portions. Shape each portion in 8-inch log about 1-1/2 inches in diameter. (For small cookies shape dough in 9-inch logs about 1 inch in diameter.) Wrap in plastic wrap or waxed paper. Freeze 2 to 3 hours or until firm enough to slice.
- Preheat oven to 350°F (175°C).
- Cut logs in 1/4-inch slices. Place 1 inch apart on prepared baking sheets. Bake 8 to 12 minutes or until edges are firm. Cool 1 to 2 minutes on baking sheets. Transfer to wire racks; cool completely.
- For Raspberry Filling: In small saucepan melt white chocolate over medium-low heat; cool. Meanwhile, in large mixing bowl beat butter until creamy. Beat in raspberry preserves and vanilla. Gradually beat in powdered sugar and cooled white chocolate. Add whipping cream until spreadable.
- To Assemble: Spread the flat side of half the large cookies with 2 teaspoons Raspberry Filling (use 1 teaspoon filling for small cookies). Top with remaining cookies.
Makes 30 large or 38 small sandwich cookies.
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Meredith Corporation. All Rights Reserved.