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