Butter Cookie Sandwiches with Chestnut Cream

  1. Make cookies: Sift together flour and salt into a bowl.
  2. Put butter in the bowl of an electric mixer fitted with the paddle attachment.
  3. Mix on medium-high speed until fluffy, about 2 minutes.
  4. Add confectioners sugar; mix until smooth.
  5. Mix in egg.
  6. Reduce speed to low.
  7. Add flour mixture; mix until just combined.
  8. Wrap dough in plastic, and refrigerate until firm, about 2 hours.
  9. Preheat oven to 350F.
  10. Roll out dough on a lightly floured work surface to 1/8 inch thick.
  11. Cut into 1 1/2-inch rounds.
  12. Using a spatula, transfer rounds to baking sheets lined with parchment paper, spacing 1 inch apart.
  13. Bake cookies, rotating sheets halfway through, until edges are golden, about 12 minutes.
  14. Transfer to wire racks and let cool completely.
  15. Make filling: Put butter in the bowl of an electric mixer fitted with the paddle attachment.
  16. Mix on medium speed until smooth, about 3 minutes.
  17. Add confectioners sugar, salt, and chestnut cream; mix until smooth.
  18. Make glaze: Melt chocolate in a saucepan over low heat, stirring constantly.
  19. Assemble cookies: Spread filling on bottom of half the cookies.
  20. Sandwich with remaining cookies.
  21. Dip sandwiches a third of the way into the warm glaze; transfer to wire racks set over baking sheets.
  22. Refrigerate until set, about 15 minutes.
  23. Cookies can be refrigerated in a single layer in airtight containers up to 2 days.

flour, coarse salt, unsalted butter, confectioners sugar, egg, unsalted butter, confectioners sugar, salt, chestnut cream, semisweet chocolate

Taken from www.epicurious.com/recipes/food/views/butter-cookie-sandwiches-with-chestnut-cream-389219 (may not work)

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