ALMOND AND CHOCOLATE SANDWICH COOKIES
Do you remember the last time that you were in the supermarket on the cookie aisle and you saw those very expensive cookies in the white bag? Well, the Almond and Chocolate Sandwich Cookies will definitely remind you of one of the more popular types, which will go unnamed!
Provided by Chula King
Categories Cookies
Time 2h45m
Number Of Ingredients 9
Steps:
- In a food processor fitted with a chopping blade, process the almonds and 3 Tablespoons of the sugar until the almonds are finely ground. Set aside.
- In a mixing bowl, beat butter and remaining 3/4 cup of sugar on high speed until the mixture is light in color and texture, at least 3 minutes. Beat in the egg, vanilla extract, baking powder and salt until well blended. Add the almond mixture, blending just until smooth. On low speed, gradually beat in the flour mixture just until smooth. Cover the dough tightly with plastic wrap. Refrigerate until the dough is thoroughly chilled, at least 2 hours or up to 5 days.
- Preheat the oven to 350° F. Line two large baking sheets with parchment paper. Using a small ice cream scoop, portion the dough into 48 pieces. Roll the dough into small balls; place about 2 inches apart on the prepared baking sheets. Bake in center to top third of the oven until the cookies are lightly browned all over, 10 to 12 minutes. Let the cookies cool on the baking sheets for 3 minutes. Carefully transfer to wire cooling racks and cool completely.
- Melt the chocolate chips in the microwave in 20 second increments on 50% power.
- Using a small icing spatula or knife, spread about teaspoon on the underside of a cookie, then sandwich with another cookie, placing them back to back. When the chocolate has cooled and set, store cookies at room temperature in an airtight container. Yield: 4 dozen single cookies; 2 dozen sandwich cookies. (See Tip 3)
Nutrition Facts : Calories 137 kcal, Carbohydrate 13 g, Protein 2 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 16 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
CHOCOLATE ALMOND SANDWICH
Everyone will love this simple treat - Nutella®, a chocolate hazelnut spread, with almond butter and sliced bananas between slices of bread. It just proves you can have chocolate almost any time with almost anything.
Provided by Jill
Categories Main Dish Recipes Sandwich Recipes
Yield 1
Number Of Ingredients 4
Steps:
- Spread almond butter over one side of one slice of bread, and arrange sliced bananas over almond butter. Spread chocolate spread over one side of the other slice of bread, and place over bananas to make a sandwich.
Nutrition Facts : Calories 472.9 calories, Carbohydrate 52.3 g, Fat 25.8 g, Fiber 6.6 g, Protein 13.4 g, SaturatedFat 2.8 g, Sodium 378 mg, Sugar 20.6 g
CHOCOLATE ALMOND SANDWICH COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h50m
Yield 15 sandwich cookies
Number Of Ingredients 15
Steps:
- For the sandwich cookies: In a large bowl, combine the almond butter, coconut sugar and butter. Using a handheld mixer, beat on medium speed until light and fluffy, about 3 minutes. Add the cocoa powder, baking soda, almond extract, salt and eggs and mix to combine. Fold in the oats and mini chocolate chips. Cover and refrigerate the dough for 1 hour.
- Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Scoop 15 heaping tablespoon-size rounds of dough 1 inch apart on each prepared baking sheet. Bake, rotating the baking sheets halfway through, until the cookies are just set around the edges and still soft in the middle, 10 to 11 minutes. Allow to cool for 10 minutes on the baking sheets before removing to a wire rack to cool completely.
- For the filling: In a medium bowl, combine the cream cheese, powdered sugar, butter, cocoa powder and salt. Using a handheld mixer, beat on medium speed until light and fluffy, about 3 minutes.
- Spread a heaping tablespoon of the filling on the flat side of half of the cooled cookies. Sandwich the remaining half of the cookies, flat side against the filling. Store in the refrigerator and remove 30 minutes before serving.
CHOCOLATE SANDWICH COOKIES II
These EASY to make cookies are absolutely fantastic. Moist and chewy - can't stop at one, or two,..... ...
Provided by Anne Paquette
Categories Desserts Cookies Sandwich Cookie Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
- In a medium bowl, stir together the dark and light chocolate cake mix. Add the eggs and oil, mix until well blended. Roll dough into 2 inch balls, and place them onto the prepared cookie sheet. Flatten the balls slightly with the back of a spoon.
- Bake for 10 to 12 minutes in the preheated oven, until firm. Let cool on the baking sheet for a few minutes before removing to cool on wire racks.
- To make the filling, beat the cream cheese and confectioner' sugar together until smooth. Spread between two cooled cookies.
Nutrition Facts : Calories 609 calories, Carbohydrate 88.6 g, Cholesterol 82.5 mg, Fat 27.1 g, Fiber 2 g, Protein 6.9 g, SaturatedFat 9.2 g, Sodium 583.1 mg, Sugar 63 g
ALMOND CHOCOLATE COOKIES
With crisp outsides and brownie-like insides, these cookies were a big hit when my 5 year-old son took a batch to share at preschool. In fact, kids of all ages love them.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, cocoa and baking soda; gradually add to creamed mixture and mix well. , Drop by rounded teaspoonfuls 2 in. apart onto an ungreased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks to cool.
Nutrition Facts : Calories 105 calories, Fat 5g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 85mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
ALMOND SANDWICH COOKIES
These easy, elegant, tiny sandwich cookies are sure to be a crowd pleaser at showers, tea parties or anytime a little nibble is on the menu. You can tint the filling any color to fit your event or mood!
Provided by Brandess
Categories Dessert
Time 1h30m
Yield 7 1/2 Dozen
Number Of Ingredients 9
Steps:
- Heat oven to 350°F In large bowl, break up cookie dough. Stir or knead in flour and almond extract until well blended.
- Shape dough into 180 (1/2-inch) balls. Place balls 1 inch apart on ungreased cookie sheets. Press bottom of glass dipped into granulated sugar on each ball until 1/4 inch thick; prick top of each with a fork.
- Bake 6 to 8 minutes until set but not brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
- Meanwhile, in small bowl, beat filling ingredients with electric mixer on low speed until smooth and creamy. Spread about 1 teaspoon filling on bottoms of half of the cookies. Top each with another cookie, bottom side down; press gently. Store in refrigerator.
Nutrition Facts : Calories 490.4, Fat 19.3, SaturatedFat 7.2, Cholesterol 34.7, Sodium 308.6, Carbohydrate 76.9, Fiber 0.7, Sugar 46.5, Protein 3.6
CHOCOLATE SANDWICH COOKIES
These are my family's very favorite cookies. They're soft, chewy and totally delicious. -Karen Bourne, Magrath, Alberta
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, beat cake mixes, eggs and oil until blended. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets and flatten slightly., Bake 8-10 minutes or until a slight indentation remains when lightly touched. Cool on pans 2 minutes. Remove to wire racks to cool completely., For filling, in a large bowl, beat cream cheese, butter and vanilla until blended. Beat in enough confectioners' sugar to reach desired consistency. If desired, tint with food coloring., Spread filling on bottom of half of the cookies. Cover with remaining cookies.
Nutrition Facts :
CHOCOLATE SANDWICH COOKIES
For filling ideas, try adding ingredients like your favorite jam or your preferred type of nut butter -- creamy or crunchy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 15m
Yield Makes 22
Number Of Ingredients 3
Steps:
- In the bowl of an electric mixer, beat butter until smooth. Add confectioners' sugar; beat until light and fluffy. Divide mixture among small bowls, using one for each flavor. Stir in desired flavorings to taste, thinning with milk if needed.
- Spread half a box of chocolate wafers with a small amount of filling; top with remaining cookies. Press gently to spread filling to the edges.
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CHOCOLATE- AND ALMOND-DIPPED SANDWICH COOKIES RECIPE …
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- Place slivered almonds in processor and add 1/4 cup sugar. Grind almonds finely. Using electric mixer, beat butter and remaining 3/4 cup sugar in large bowl until well blended. Beat in egg yolk, vanilla extract, and 1/4 teaspoon salt. Add ground-nut mixture and flour and beat until moist clumps form. Gather dough into 2 balls; flatten each ball into disk. Wrap in plastic and refrigerate at least 1 hour and up to 2 days.
- Line 2 baking sheets with parchment paper. Roll out half of dough between sheets of waxed paper or parchment paper to scant 1/4-inch thickness, sprinkling dough lightly with flour as needed to keep from sticking and occasionally peeling off top paper to remove wrinkles. Peel off top sheet. Using 2 1/2x1 1/2-inch oval cookie cutter (or cardboard template), cut out cookies. If dough is soft, slide rimless baking sheet under paper and chill 10 minutes to firm. Transfer cookies to prepared sheets, spacing 1/2 inch apart. Gather scraps and reroll dough, cutting out more cookies. Chill cookies on sheets 15 minutes before baking.
- Position racks in top third and bottom third of oven; preheat to 325°F. Bake cookies 5 minutes. Reverse sheets and bake until cookies begin to color, about 6 minutes. Cool cookies on sheets 5 minutes. Transfer to racks; cool completely. Repeat with remaining dough.
- Bring cream to simmer in heavy medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Let cool until thick but still spreadable, about 2 hours.
CHOCOLATE ALMOND SANDWICH COOKIES | GIADZY
From giadzy.com
Author Giada De LaurentiisTotal Time 1 hr 30 minsCategory DessertCalories 360 per serving
- In a large bowl, combine the almond butter, butter and sugar. Using a handheld mixer, beat on medium speed until light and fluffy, about 3 minutes. Add the cocoa powder, salt, extract, baking soda and eggs and mix to combine. Fold in the oats and mini chocolate chips. Cover and refrigerate the dough for one hour.
- Scoop 15 heaping tablespoon size rounds of dough 1 inch apart on each tray. Bake for 10 to 11 minutes or until just set around the edges and still soft in the middle, rotating the trays halfway through. Allow to cool for 10 minutes on the tray before removing to a wire rack to cool completely.
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