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Freezable Chocolate Sandwich Cookies
Recipe Summary
Yield: Makes 15 sandwiches
Ingredients
Ingredient Checklist
Vegetable-oil cooking spray
3/4 cup all-purpose flour, plus more for dusting
1/3 cup unsweetened Dutch-process cocoa powder
1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, softened
3/4 cup confectioners’ sugar, sifted
1 large egg
1/2 teaspoon pure vanilla extract
Sandwich Cookie Filling
Gallery
Freezable Chocolate Sandwich Cookies
Recipe Summary
Yield: Makes 15 sandwiches
Gallery
Freezable Chocolate Sandwich Cookies
Freezable Chocolate Sandwich Cookies
Freezable Chocolate Sandwich Cookies
Recipe Summary
Yield: Makes 15 sandwiches
Recipe Summary
Yield: Makes 15 sandwiches
Yield: Makes 15 sandwiches
Makes 15 sandwiches
Ingredients
Ingredients
- Vegetable-oil cooking spray
- 3/4 cup all-purpose flour, plus more for dusting
- 1/3 cup unsweetened Dutch-process cocoa powder
- 1/8 teaspoon salt
- 6 tablespoons (3/4 stick) unsalted butter, softened
- 3/4 cup confectioners’ sugar, sifted
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- Sandwich Cookie Filling
Directions
Line baking sheets with parchment paper; lightly coat with cooking spray. Whisk together flour, cocoa, and salt. With an electric mixer on medium-high speed, cream butter and confectioners’ sugar until pale and fluffy. Beat in egg and vanilla. With mixer on low speed, gradually add flour mixture, beating to combine. Divide dough in half; form into disks, and wrap in plastic. Chill until firm, at least 2 hours, or up to 2 days. (Dough can be frozen up to 2 months; thaw in the refrigerator before using.)
Working with one disk at a time, roll out dough to a 1/8-inch thickness on a lightly floured surface. Using a 1 1/2-inch square biscuit or cookie cutter, cut out shapes, transferring to prepared sheets (1 inch apart) as you work. Chill in freezer until firm, about 15 minutes. Brush off excess flour. Gather together scraps; roll, chill, and cut out more shapes.
Preheat oven to 325 degrees. Bake cookies, rotating sheets halfway through, until edges are firm, 12 to 14 minutes. Transfer cookies, on parchment, to a wire rack to cool completely.
Spread a small amount of filling on the bottom of half the cookies. Top with remaining cookies; gently press to adhere.
Reviews (6)
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5 Ratings
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5
Reviews (6)
Add Rating & Review
5 Ratings
5 star values:
0
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
5
Add Rating & Review
5 Ratings
5 star values:
0
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
5
5 Ratings
5 star values:
0
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
5
5 Ratings
5 star values:
0
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
5
- 5 star values:
- 0
- 4 star values:
- 0
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 5
Martha Stewart Member
Rating: Unrated
07/17/2014
I have made this recipe many times. It always turns out well, but the fillings do tend to be slightly "runny". I just decrease the amount of liquid ingredients in the filling. I should note that I am cooking these at 4000 ft above sea level. Maybe that makes a difference.
Martha Stewart Member
Rating: Unrated
12/05/2010
I did everything this said to and the cookies we not good at all! I used all the right ingredients and everything. the cookies had no flavor and the filling was runny! I didnt like them at all and neither did anyone I let try them! Sorry Martha! Try again!
Martha Stewart Member
Rating: Unrated
12/27/2009
It played fine for me. No stop and go. Sounds like your computer might have buffering issues.
Martha Stewart Member
Rating: Unrated
12/04/2009
The video is stop and go when played on AOL, but plays fine from Safari. Maybe try playing it from another browser.
Martha Stewart Member
Rating: Unrated
12/01/2009
I only want to ask for better video presentations not the stop and go
ones like this one...Martha wants perfectioin.....Mykele
Martha Stewart Member
Rating: Unrated
12/01/2009
Guess Martha's helpers do not accept helpful criticism for posting.
I tried 5 times.........no luck this won't make it either. Mykele
Martha Stewart Member
Rating: Unrated
07/17/2014
I have made this recipe many times. It always turns out well, but the fillings do tend to be slightly "runny". I just decrease the amount of liquid ingredients in the filling. I should note that I am cooking these at 4000 ft above sea level. Maybe that makes a difference.
Rating: Unrated
Rating: Unrated
12/05/2010
I did everything this said to and the cookies we not good at all! I used all the right ingredients and everything. the cookies had no flavor and the filling was runny! I didnt like them at all and neither did anyone I let try them! Sorry Martha! Try again!
Rating: Unrated
12/27/2009
It played fine for me. No stop and go. Sounds like your computer might have buffering issues.
Rating: Unrated
12/04/2009
The video is stop and go when played on AOL, but plays fine from Safari. Maybe try playing it from another browser.
Rating: Unrated
12/01/2009
I only want to ask for better video presentations not the stop and go
ones like this one...Martha wants perfectioin.....Mykele
Guess Martha's helpers do not accept helpful criticism for posting.
I tried 5 times.........no luck this won't make it either. Mykele
All Reviews for Freezable Chocolate Sandwich Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Freezable Chocolate Sandwich Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
