Chocolate Brownie Sandwich Cookies With White Chocolate Ganache And Strawberry Preserves Recipes

WHITE CHOCOLATE STAR SANDWICH COOKIES

White Chocolate Star Sandwich Cookies image

These dazzling sandwich cookies are sure to be the star of your holiday dessert tray. A rich mixture of white chocolate and cream cheese forms the sweet yet simple filling.

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 1 dozen.

Number Of Ingredients 8

Ingredients

1/2 tube refrigerated sugar cookie dough, softened
1/3 cup all-purpose flour
Red sugars, nonpareils or sprinkles
1 ounce white baking chocolate
2 tablespoons cream cheese, softened
1 tablespoon butter, softened
4 drops red food coloring
1/2 cup confectioners' sugar

Steps:

In a small bowl, beat cookie dough and flour until combined. Roll out on a lightly floured surface to 1/8-in. thickness. Cut with a floured 2-3/4-in. star cookie cutter. Place 2 in. apart on ungreased baking sheets. , Decorate half of the cookies with sugars and nonpareils. Bake at 350° for 7-9 minutes or until edges are golden brown. Remove to wire racks to cool., In a microwave, melt white chocolate; stir until smooth. , Cool. In a small bowl, beat the cream cheese, butter and food coloring until fluffy. Gradually beat in confectioners' sugar and melted chocolate until smooth. Spread over the tops of plain cookies; top with decorated cookies. Store in the refrigerator.

Nutrition Facts : Calories 124 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 87mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE SANDWICH COOKIES WITH WHITE CHOCOLATE GANACHE

Chocolate Sandwich Cookies with White Chocolate Ganache image

White chocolate ganache (white chocolate blended into warm cream) fills these sandwich cookies, which are drizzled with melted white chocolate.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 3 dozen

Number Of Ingredients 10

Ingredients

1 3/4 cups all-purpose flour, plus more for work surface
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup heavy cream
12 ounces white chocolate, finely chopped

Steps:

In a large bowl, sift together the flour, cocoa, baking powder, and salt. Set aside.
Cream the butter and sugar until soft and creamy in the bowl of an electric mixer fitted with the paddle attachment. Beat in egg and vanilla.
Add the flour mixture, and mix on low speed until combined. Divide the dough in half, and wrap each in plastic wrap; chill in the refrigerator for 1 hour.
Preheat the oven to 325 degrees. On a lightly floured surface, roll dough to 1/8 inch thick. Cut into 1 1/2-inch squares using a cookie cutter. Transfer to parchment paper-lined baking sheets, and refrigerate until firm, about 30 minutes. Gather any scraps, wrap in plastic wrap, and chill for 30 minutes before rerolling and cutting into squares. Bake until edges just begin to brown, about 12 minutes. Transfer to wire racks to cool.
To make the white chocolate ganache, bring cream to a boil in a small saucepan. Remove from heat, and add 9 ounces white chocolate. Let stand for 5 minutes, covered. Transfer the mixture to a medium bowl, and stir until completely smooth. Place in the refrigerator, and chill until thick enough to spread, about 1 hour, stirring every 10 minutes. Use an offset spatula to spread ganache on half the cookies; top with remaining cookies.
Melt remaining 3 ounces white chocolate in a small heat-proof bowl set over a pan of simmering water. Make a small cone out of parchment paper, or fit a small pastry bag with a coupler and #2 Ateco tip. Fill, and decorate as desired.

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