Vanilla Cream Sandwich Cookies
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa
- 1/8 teaspoon salt
- 6 tablespoons Land O Lakes Butter, softened
- 1/2 cup sugar
- 1 Land O Lakes Egg
- 3/4 teaspoon French vanilla blend flavoring or vanilla
- 2 (1-ounce) squares semi-sweet baking chocolate, melted
- 1/4 cup Land O Lakes Butter, softened
- 1 1/4 cups powdered sugar
- 1 1/2 teaspoons French vanilla blend flavoring or vanilla
- 1 1/2 teaspoons milk
- 3 (1-ounce) squares semi-sweet baking chocolate, coarsely chopped
- 6 tablespoons Land O Lakes Heavy Whipping Cream
- 1 teaspoon light corn syrup
- Combine flour, cocoa and salt in bowl; set aside.
- Combine 6 tablespoons butter and sugar in another bowl; beat at medium speed until creamy.
- Add egg and 3/4 teaspoon vanilla flavoring.
- Continue beating, scraping bowl often, until well mixed.
- Add melted chocolate; continue beating until smooth.
- Add flour mixture; beat at low speed, scraping bowl often, until well mixed.
- Divide dough in half.
- Shape each half into ball; flatten slightly.
- Wrap each in plastic food wrap.
- Refrigerate 1 hour or until firm.
- Heat oven to 350F.
- Roll out dough on lightly floured surface, one-half at a time, (keeping remaining dough refrigerated), to 1/8-inch thickness.
- Cut with 2-inch cookie cutter.
- Place 1 inch apart onto ungreased cookie sheets.
- Bake 5-7 minutes or just until set.
- Cool 1 minute on cookie sheet.
- Transfer to cooling rack.
- Cool completely.
- Combine all filling ingredients in bowl; beat at low speed until well mixed.
- Beat at high speed until light and creamy.
- Spread bottom-side of 1 cookie with about 1 teaspoon filling; top with another cookie, bottom-side down.
- Repeat with remaining cookies.
- Place chopped chocolate in bowl; set aside.
- Heat whipping cream in 1-quart saucepan over medium-low heat just until whipping cream comes to a boil.
- Pour over chopped chocolate.
- Stir in corn syrup until mixture is smooth.
- Let stand at room temperature 15 minutes or until glaze is thickened.
- Drizzle or spread glaze on top of each sandwich cookie.
- Place cookies onto waxed paper; let stand 1 hour or until glaze is set.
- Store between sheets of waxed paper in container with tight-fitting lid.
flour, unsweetened cocoa, salt, butter, sugar, egg, vanilla, chocolate, butter, powdered sugar, vanilla, milk, chocolate, cream, light corn syrup
Taken from www.landolakes.com/recipe/1562/vanilla-cream-sandwich-cookies (may not work)