Cream Filling For Chocolate N Cream Sandwich Cookies Recipes

CHOCOLATE-CREAM SANDWICH COOKIES

Steps:

• Whisk the flour, 1/4 cup cocoa powder, the baking powder and salt in a bowl. Beat 1 stick butter and the granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 to 5 minutes. Beat in the egg and 1/2 teaspoon vanilla. Reduce the mixer speed to medium low; beat in the flour mixture until just incorporated. Divide the dough between 2 sheets of plastic wrap; form into flat rectangles. Wrap and refrigerate until firm, at least 1 hour.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment. Working with 1 piece at a time, roll out the dough into a 10-inch square (1/8 inch thick) on a lightly floured surface. Cut into 1-by-2 1/2-inch rectangles. Transfer to the prepared baking sheets; prick with a fork and sprinkle with granulated sugar. Chill until firm, 15 minutes. Bake, switching the pans halfway through, until the cookies are firm, 13 to 16 minutes. Let cool completely on the baking sheets.
• Put the chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth; let cool. Add the remaining 1/2 stick butter; beat with a rubber spatula until incorporated. Mix in the remaining 1 tablespoon cocoa powder, the confectioners' sugar and the remaining 1/2 teaspoon vanilla until smooth. Sandwich between the cookies.

CHOCOLATE SANDWICH COOKIES WITH VANILLA-CREAM FILLING

Steps:

• Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees. In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt and sugar. While pulsing or on low speed, add the butter, then the egg. Process or beat until the dough is thoroughly blended and massed together. Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Set the cookie sheets on a rack to cool.
• Vanilla-Cream Filling: Put the butter and shortening in a mixing bowl and, at low speed, gradually beat in the confectioners' sugar and vanilla, until blended. Turn the mixer up to high and beat for 2 or 3 minutes more, until fluffy.
• With a pastry bag fitted with a 1/2-inch tip, pipe teaspoon size blobs of filling onto the tops of half the cookies. Keeping the smooth bottoms of the cookies facing up, flip the remaining cookies on top of the filling and lightly press to form sandwiches.

CHOCOLATE SANDWICH COOKIES WITH VANILLA CREAM FILLING

Steps:

• Set rack in the middle of the oven and preheat to 375 degrees F.
• In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder and salt. On low speed, add the butter, then the egg and vanilla. Process or beat until the dough is thoroughly blended and massed together.
• Drop rounded half teaspoons of batter onto a non-stick cookie sheet at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 8 minutes, turning once for even baking, until the cookies are set. Cool on the pan on a rack.
• To assemble the cookies, place 1/2 of the cookies, top side down on a flat surface. Scrape the cream filling into a pastry bag fitted with a 1/2-inch star tip. Pipe teaspoon sized rosettes of the filling on the tops of the cookies. Place the remaining cookies, top side up on top of the filling and lightly press to form sandwiches.
• Place the butter and shortening in the bowl of an electric mixer and beat until combined. Gradually beat in the vanilla and confectioners' sugar at low speed until blended. Increase the speed to high and continue beating for 2 to 3 minutes until fluffy.;

CHOCOLATE CREAM FILLED COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Using an electric mixer, beat 6 tablespoons butter and 1/4 cup sugar in a large bowl until creamy. Add the egg; beat until smooth. Beat in corn syrup. Whisk together the flour and cocoa in a small bowl. Beat half of the flour mixture into the butter mixture until well incorporated. Beat in the remaining flour. Divide dough in half.
• On a lightly floured board, roll each half of the dough into a rectangle. Cut each large rectangle into 1x3 inch rectangles. Place cookies on prepared baking sheets, 2 inches apart. Bake until firm, 10 to 15 minutes. Let cookies stand on baking sheets for 5 minutes; remove to wire racks to cool completely.
• While the cookies are baking, make the filling. Heat chocolate chips in a small saucepan on lowest heat. Stir until chocolate is almost completely melted. Remove from heat; stir until smooth. Allow to cool to room temperature. Beat 1 cup confectioners' sugar and 1/2 cup butter in a large bowl until smooth. Scrape the melted chocolate into the bowl; beat well.
• Spread 1/2 teaspoon filling on the bottom of 30 cooled cookies; top with remaining cookies. Sprinkle filled cookies with confectioners' sugar.

CREAM-FILLED CHOCOLATE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Refrigerate for at least 2 hours. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until edges are set. Remove to wire racks to cool. , In a small bowl, combine filling ingredients ; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.