Chocolate wafer sandwich cookies

<b>Chocolate wafer sandwich cookies</b><br>
<br>
<i>Note:</i> Adapted from Angel Food Bakery owner Stephanie Samuels' recipe. She suggests using a readily available dark cocoa such as Hershey's Special Dark Cocoa. "Something that's a little on the darker side gives it a stronger chocolate taste without adding any sweetness."<br>
<br>
<b>Mix:</b> Blend 1 1/4 cups softened unsalted butter, 2 cups granulated sugar and 2 eggs in mixer until fluffy. Sift together in a bowl 3 cups flour, 10 tablespoons dark cocoa, 1 teaspoon baking soda and 1/4 teaspoon salt. Add to butter mixture. Mix slowly just to blend. Do not overbeat!<br>
<br>
<b>Form:</b> Turn onto floured surface; knead slightly. Divide in 2 pieces; flatten each. Wrap, then refrigerate several hours or overnight. Roll out 1 piece about 1/8-inch thick (keep remaining dough chilled and chill scraps before rerolling); cut into shapes (circles, hearts). Transfer to parchment-lined baking sheets. Bake at 325 degrees, 12 minutes. Cool. Sandwich two cookies with a favorite filling.<br>
<br>
<b>Fillings:</b> Ganache, flavored buttercream (vanilla, bourbon, espresso), thick jam (apricot, raspberry), thick dulce de leche.<br>
<br>
Makes: About 3 dozen 2-inch-diameter sandwich cookies<br>
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<a href=http://www.chicagotribune.com/features/food/sc-food-0208-valentines-treats-20130213,0,2311034.story> Read the Good Eating story </a>

( Bill Hogan/Chicago Tribune )

Chocolate wafer sandwich cookies

Note: Adapted from Angel Food Bakery owner Stephanie Samuels' recipe. She suggests using a readily available dark cocoa such as Hershey's Special Dark Cocoa. "Something that's a little on the darker side gives it a stronger chocolate taste without adding any sweetness."

Mix: Blend 1 1/4 cups softened unsalted butter, 2 cups granulated sugar and 2 eggs in mixer until fluffy. Sift together in a bowl 3 cups flour, 10 tablespoons dark cocoa, 1 teaspoon baking soda and 1/4 teaspoon salt. Add to butter mixture. Mix slowly just to blend. Do not overbeat!

Form: Turn onto floured surface; knead slightly. Divide in 2 pieces; flatten each. Wrap, then refrigerate several hours or overnight. Roll out 1 piece about 1/8-inch thick (keep remaining dough chilled and chill scraps before rerolling); cut into shapes (circles, hearts). Transfer to parchment-lined baking sheets. Bake at 325 degrees, 12 minutes. Cool. Sandwich two cookies with a favorite filling.

Fillings: Ganache, flavored buttercream (vanilla, bourbon, espresso), thick jam (apricot, raspberry), thick dulce de leche.

Makes: About 3 dozen 2-inch-diameter sandwich cookies

Read the Good Eating story

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