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
HOMEMADE CHOCOLATE SANDWICH COOKIES
We like to call them homemade 'oreos or soft 'oreos.'
Provided by John Crandall
Categories Desserts Cookies Sandwich Cookie Recipes
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Blend the above ingredients together with a pastry blender until mixed.
- Roll in balls about the size of a quarter and place on ungreased baking sheets. Make an even number of balls.
- Bake for 10 minutes. Let cookies stand on cookie sheet for 5-6 minutes before removing them to cooling rack. After cookies have cooled, put Cream Cheese Frosting (see recipe or use one can of pre-made frosting) between two cookies, putting bottom sides together.
- NOTE: Adding chopped pecans to the cookies without making them into sandwiches is also very good. Spice cake mix can be used in place of Devil's food.
Nutrition Facts : Calories 549.6 calories, Carbohydrate 60.6 g, Cholesterol 79 mg, Fat 30.7 g, Fiber 0.5 g, Protein 8.9 g, SaturatedFat 9.5 g, Sodium 657 mg, Sugar 37.6 g
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 AND CHOCOLATE SANDWICH COOKIES
A fabulous, tasty crisp cookie. Great with ice cream. (This is a recipe I've adopted from the Zaar account.)
Provided by byZula
Categories Bar Cookie
Time 57m
Yield 40 cookies
Number Of Ingredients 10
Steps:
- In a food processor, process the almonds with 3 Tbl sugar until the almonds are finely ground.
- Set aside.
- Sift flour, baking powder and salt together.
- In a mixer with a paddle attachment, beat the butter and remaining 3/4 cup of sugar until mixture is light in color and texture- at least 3 minutes.
- Beat in the egg and almond extract, then the almond mixture.
- On low speed, gradually beat in the flour mixture just until smooth.
- Cover the dough with plastic wrap.
- Refrigerate until dough is thoroughly chilled- at least 2 hours or up to 5 days.
- Preheat oven to 350.
- Line sheet pan with parchment.
- Using a teaspoon, portion the dough into 80 pieces.
- Roll pieces into balls between the palms of your hands.
- Place the balls about 1 1/2 inches apart on the sheetpans. Do not crowd.
- Bake until cookies are lightly browned all over- about 10-12 minutes.
- Cool on sheet pan for 3 minutes, then transfer cookies to cooling racks to cool completely.
- Melt chocolate in a double boiler over simmering water.
- Using a small icing spatula, spread about 1/2 teaspoon on the underside of a cookie, the sandwich with another cookie.
- Refrigerate briefly to set chocolate.
Nutrition Facts : Calories 69.7, Fat 4.3, SaturatedFat 1.6, Cholesterol 11.4, Sodium 18.5, Carbohydrate 7.2, Fiber 0.5, Sugar 4.9, Protein 1.2
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.
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
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