The picture of these sandwich cookies in the book was too gorgeous to pass up - chocolate heart shaped cookies with white chocolate in the middle, then half the cookie dipped in chocolate (I dipped mine in dark chocolate
. The presentation is just beautiful. I'm wrapping these up individually and giving them to friends on Valentines Day. I indulged myself and ate one...they were awesome (and addictive!).
Chocolate Ambivalence Cookies by Marcy Goldman
These are gorgeous and look terrific wrapped individually
1 ½ cups unsalted butter, softened
1 ¼ cup confectioners’ sugar
1 T white sugar
½ tsp. pure vanilla extract
2 ½ cups all-purpose flour
1/3 cup cocoa powder
¼ tsp. baking powder
1/8 tsp. baking soda
Pinch ground cinnamon
¼ tsp. salt
Filling:
8 oz. premium-quality white chocolate, melted
Melted Dipping Chocolate:
4 oz. semisweet chocolate, melted
4 oz. milk chocolate, melted
In a mixer bowl, cream butter with both sugars. Add vanilla; then fold in flour, cocoa, baking powder, baking soda, cinnamon, and salt and blend well to make a soft dough. Pack onto parchment paper; wrap and chill about 30 to 45 minutes (or up to a few days).
Preheat oven to 350F. Line a large baking sheet with parchment paper.
Roll out chilled dough on a well-floured work surface to ¼ inch thickness. Cut into heart shapes of about 3 to 3 ½ inches. Arrange cookies on prepared baking sheet.
Bake until done, around 15 to 17 minutes, and let cool completely.
To assemble, smear melted white chocolate on one cookie and top with another cookie (undersides together). Repeat with all cookies – let set.
Dip half of each sandwich cookie in melted semisweet chocolate or smear tops with melted milk chocolate, using a small metal spatula. Or drizzle both types of melted chocolate on top or simply dust with confectioners’ sugar. Let chocolate set up and wrap each sandwich cookie separately
Source: A Passion for Baking, by Marcy Goldman
. The presentation is just beautiful. I'm wrapping these up individually and giving them to friends on Valentines Day. I indulged myself and ate one...they were awesome (and addictive!).Chocolate Ambivalence Cookies by Marcy Goldman
These are gorgeous and look terrific wrapped individually
1 ½ cups unsalted butter, softened
1 ¼ cup confectioners’ sugar
1 T white sugar
½ tsp. pure vanilla extract
2 ½ cups all-purpose flour
1/3 cup cocoa powder
¼ tsp. baking powder
1/8 tsp. baking soda
Pinch ground cinnamon
¼ tsp. salt
Filling:
8 oz. premium-quality white chocolate, melted
Melted Dipping Chocolate:
4 oz. semisweet chocolate, melted
4 oz. milk chocolate, melted
In a mixer bowl, cream butter with both sugars. Add vanilla; then fold in flour, cocoa, baking powder, baking soda, cinnamon, and salt and blend well to make a soft dough. Pack onto parchment paper; wrap and chill about 30 to 45 minutes (or up to a few days).
Preheat oven to 350F. Line a large baking sheet with parchment paper.
Roll out chilled dough on a well-floured work surface to ¼ inch thickness. Cut into heart shapes of about 3 to 3 ½ inches. Arrange cookies on prepared baking sheet.
Bake until done, around 15 to 17 minutes, and let cool completely.
To assemble, smear melted white chocolate on one cookie and top with another cookie (undersides together). Repeat with all cookies – let set.
Dip half of each sandwich cookie in melted semisweet chocolate or smear tops with melted milk chocolate, using a small metal spatula. Or drizzle both types of melted chocolate on top or simply dust with confectioners’ sugar. Let chocolate set up and wrap each sandwich cookie separately
Source: A Passion for Baking, by Marcy Goldman