Thursday, February 5, 2009

Italian Chocolate Sandwich Cookie

Cook Time: 30 min
Level: Intermediate
Yield: 28 cookies

Chocolate Cookies:

* 1 cup unsalted butter, room temperature (2 sticks)
* 2/3 cup sugar
* 1 cup all-purpose flour
* 1 cup cornmeal or polenta
* 1/3 cup cocoa powder
* 1 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 orange, zested

Orange Filling:

* 1/2 cup unsalted butter, room temperature (1 stick)
* 3/4 cup powdered sugar
* 1/2 orange, zested
* Pinch salt


Preheat the oven to 350 degrees F.

To make the Chocolate Cookies, in a large bowl use an electric mixer
to cream together the butter and sugar until light in color and
fluffy. In another medium bowl stir together the flour, cornmeal or
polenta, cocoa powder, baking powder, salt, and orange zest. Add the
dry ingredients to the butter mixture and stir to combine using a
wooden spoon. Place the dough on a sheet of plastic wrap. Press the
dough into a 1-inch high round. Wrap in plastic wrap and refrigerate
for at least 30 minutes and up to 1 day.

Roll out the dough to between 1/8 and 1/4-inch thick. Use a 1 3/4-inch
round cookie cutter to cut out the dough. Bake on a heavy baking sheet
for 15 minutes. Place the baking sheets on a wire rack to cool

Meanwhile, to make the Orange Filling, combine the butter, powdered
sugar, orange zest, and salt in a medium bowl. Use an electric mixer
to cream the ingredients together.

To assemble the cookie sandwiches, place about 1 teaspoon of the
Orange Filling on a cookie. Top with another cookie and press the
cookies together. Store in an airtight container for up to 1 day.

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