Biscuit Sandwich Cookies

(from mhuff’s recipe box)

Source: Kendahl

Categories: cookies, not tried

Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon coarse salt
  • 1/4 cup (1/2) stick cold unsalted butter, cut into small pieces
  • 1/4 cup plus 1 Tablespoon heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg yolk
  • 6 ounces finely chopped milk chocolate, melted, or 1/2 cup chocolate-hazelnut spread, like Nutella

Directions

  1. eheat oven to 325.

  2. Pulse flour, sugar and salt in a food processor until combined.

  3. Add butter, and pulse until mixture resembles coarse crumbs.

  4. With machine running, pour in 1/4 cup cream and the vanilla, and process until the dough just comes together.

  5. Roll dough between lightly floured sheets of parchment until 1/16 inch thick.

  6. Using a 2 1/2 inch fluted cutter, cut out 36 rounds, gathering scraps and rerolling if needed.

  7. Space 1 inch apart on parchment lined cookie sheets.

  8. Chill 15 minutes in the freezer, until firm.

  9. Whisk together egg yolk and remaining Tablespoon of cream.

  10. Brush unto tops of cookies.

  11. Bake until golden brown, 15-20 minutes.

  12. Let cool.

  13. (Can be stored, without filling, in an airtight container up to 4 days.)

  14. Turn over half of the cookies and spread one heaping teaspoon chocolate onto each cookie.

  15. Top with remaining cookies and refrigerate until set, about 15 minutes. (Or up to 2 days, although cookies will soften with longer storage.)

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