cynupstateny
Well-known member
enough so it doesn't glop over everything or melt at room temp. I already have peppermint.
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What can I fill my chocolate wafer cookies with to go on my cookie trays? It needs to be firm
- Thread starter cynupstateny
- Start date
Cyn, I've made "Chocolate Espresso Sandwich Cookies," which are delicious chocolate
wafers with a chocolate espresso filling. I've made the wafers and they're perfect, but haven't made the filling. However, from reading the filling ingredients, it sounds like it would be firm enough, although I might add a little less cream. The recipe is from Judith Sutton's "Sweet Gratitude." Let me know if you want me to post it.
A peanut butter filling is another option. I have several recipes in my files for peanut butter sandwich cookies, one of which I posted on several forums and it came back with great reviews. Can post the filling from that recipe and from another one or two. Let me know.
wafers with a chocolate espresso filling. I've made the wafers and they're perfect, but haven't made the filling. However, from reading the filling ingredients, it sounds like it would be firm enough, although I might add a little less cream. The recipe is from Judith Sutton's "Sweet Gratitude." Let me know if you want me to post it.
A peanut butter filling is another option. I have several recipes in my files for peanut butter sandwich cookies, one of which I posted on several forums and it came back with great reviews. Can post the filling from that recipe and from another one or two. Let me know.
Here's an easy chocolate filling from Fine Cooking:
http://www.taunton.com/finecooking/recipes/peanut-butter-chocolate-sandwiches.aspx
http://www.taunton.com/finecooking/recipes/peanut-butter-chocolate-sandwiches.aspx
I just finished making Mocha Viennese Shortbread sandwich cookies. The cookie and filling
has espresso powder in it.
3/4 cup sifted icing sugar
1/4 cup soft butter
2 teaspoons espresso powder
1 teaspoon hot water
Beat sugar with butter until smooth. Dissolve espresso powder in water; beat into butter mixture. Spread about 1 teaspoon on bottom; sandwich with second cookie. Refrigerate until firm.
The cookie dough has espresso in it too and is very good. Let me know if you want the recipe.
has espresso powder in it.
3/4 cup sifted icing sugar
1/4 cup soft butter
2 teaspoons espresso powder
1 teaspoon hot water
Beat sugar with butter until smooth. Dissolve espresso powder in water; beat into butter mixture. Spread about 1 teaspoon on bottom; sandwich with second cookie. Refrigerate until firm.
The cookie dough has espresso in it too and is very good. Let me know if you want the recipe.
Here ya go, Elenor:
These were delicious - light and crispy. I made very rounded tsp and baked most of them about 13 minutes for crispy cookies, and baked some of them 11 minutes for cookies with crispy edges and slightly chewy centers. I did one batch at a time on the lower middle oven rack. I didn't make the filling.
The dough was too soft to work with, so I chilled it until it was firm enough to handle.
CHOCOLATE ESPRESSO SANDWICH COOKIES
"These sophisticated sandwich cookies are filled with an espresso-flavored chocolate cream. Because there's instant espresso powder in the dough too, the unfilled cookies are quite nice on their own (but reduce the amount of espresso powder to 1 1/2 tsp - without the chocolate filling to balance it, the coffee flavor seems stronger)..." (Edited from "Sweet Gratitude)."
INGREDIENTS:
1 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder (not Dutch Processed) (I used Hershey's)
1/2 tsp baking soda
1/8 tsp salt
1 3/4 tsp instant espresso powder (use 1 1/2 tsp if not making the filling)
1 1/2 tsp pure vanilla extract
8 Tbsp (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
Chocolate Espresso Cream Filling:
5 oz bittersweet or semisweet chocolate, coarsely chopped
1/4 cup plus 1 Tbsp heavy cream (my note: I might add a little less cream)
1/2 tsp instant espresso powder
DIRECTIONS:
1. Put racks in upper and lower thirds of oven and preheat oven to 350 F. Lightly grease two baking sheets. (I used parchment paper).
2. Whisk together flour, cocoa powder, baking soda, and salt in medium bowl. Combine espresso powder and vanilla in small cup and stir until espresso powder is completely dissolved.
3. In large bowl, beat butter and sugars with electric mixer on medium speed until light and creamy, 2-3 minutes. Scrape down sides of bowl. Beat in egg, blending well. Beat in espresso mixture. (I lowered the speed first, so the espresso wouldn't splatter). On low speed, beat in flour mixture in three additions.
4. Drop dough by slightly rounded teaspoonfuls onto prepared baking sheets, (I used very rounded tsp), spacing cookies about 1 1/2 inches apart. (I spaced them 2 inches apart). Bake 9-11 minutes, (I baked most at 13 minutes, others at 11 minutes - see my notes above), switching position of baking sheets halfway through baking, until edges of cookies are lightly browned but centers are still slightly soft. (For crisper cookies, bake about 2 minutes longer). Let cool on baking sheets 1-2 minutes, then transfer cookies to wire racks to cool completely.
(Cookies can be stored in airtight container up to 3 days).
5. FOR THE FILLING:
Put chocolate in food processor and process until finely chopped.
Combine cream and espresso powder in small saucepan and bring to a boil, stirring to dissolve espresso powder.
With machine running, add cream to processor and process just until chocolate is completely melted, stopping once or twice to scrape down sides of bowl.
Transfer filling to another bowl and let stand at room temperature, stirring occasionally with rubber spatula, until cooled and thickened to spreadable consistency, about 30 minutes.
6. To assemble cookies, turn half the cookies upside down and spread slightly rounded teaspoonful of filling on bottom of each one, leaving about a 1/4 inch border all around. Top with remaining cookies, right side up, and gently press together. Let stand about 30 minutes to set up filling.
(Cookies can be stored in airtight container up to 1 day).
Makes about 30 sandwich cookies
From "Sweet Gratitude"by Judith Sutton
These were delicious - light and crispy. I made very rounded tsp and baked most of them about 13 minutes for crispy cookies, and baked some of them 11 minutes for cookies with crispy edges and slightly chewy centers. I did one batch at a time on the lower middle oven rack. I didn't make the filling.
The dough was too soft to work with, so I chilled it until it was firm enough to handle.
CHOCOLATE ESPRESSO SANDWICH COOKIES
"These sophisticated sandwich cookies are filled with an espresso-flavored chocolate cream. Because there's instant espresso powder in the dough too, the unfilled cookies are quite nice on their own (but reduce the amount of espresso powder to 1 1/2 tsp - without the chocolate filling to balance it, the coffee flavor seems stronger)..." (Edited from "Sweet Gratitude)."
INGREDIENTS:
1 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder (not Dutch Processed) (I used Hershey's)
1/2 tsp baking soda
1/8 tsp salt
1 3/4 tsp instant espresso powder (use 1 1/2 tsp if not making the filling)
1 1/2 tsp pure vanilla extract
8 Tbsp (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
Chocolate Espresso Cream Filling:
5 oz bittersweet or semisweet chocolate, coarsely chopped
1/4 cup plus 1 Tbsp heavy cream (my note: I might add a little less cream)
1/2 tsp instant espresso powder
DIRECTIONS:
1. Put racks in upper and lower thirds of oven and preheat oven to 350 F. Lightly grease two baking sheets. (I used parchment paper).
2. Whisk together flour, cocoa powder, baking soda, and salt in medium bowl. Combine espresso powder and vanilla in small cup and stir until espresso powder is completely dissolved.
3. In large bowl, beat butter and sugars with electric mixer on medium speed until light and creamy, 2-3 minutes. Scrape down sides of bowl. Beat in egg, blending well. Beat in espresso mixture. (I lowered the speed first, so the espresso wouldn't splatter). On low speed, beat in flour mixture in three additions.
4. Drop dough by slightly rounded teaspoonfuls onto prepared baking sheets, (I used very rounded tsp), spacing cookies about 1 1/2 inches apart. (I spaced them 2 inches apart). Bake 9-11 minutes, (I baked most at 13 minutes, others at 11 minutes - see my notes above), switching position of baking sheets halfway through baking, until edges of cookies are lightly browned but centers are still slightly soft. (For crisper cookies, bake about 2 minutes longer). Let cool on baking sheets 1-2 minutes, then transfer cookies to wire racks to cool completely.
(Cookies can be stored in airtight container up to 3 days).
5. FOR THE FILLING:
Put chocolate in food processor and process until finely chopped.
Combine cream and espresso powder in small saucepan and bring to a boil, stirring to dissolve espresso powder.
With machine running, add cream to processor and process just until chocolate is completely melted, stopping once or twice to scrape down sides of bowl.
Transfer filling to another bowl and let stand at room temperature, stirring occasionally with rubber spatula, until cooled and thickened to spreadable consistency, about 30 minutes.
6. To assemble cookies, turn half the cookies upside down and spread slightly rounded teaspoonful of filling on bottom of each one, leaving about a 1/4 inch border all around. Top with remaining cookies, right side up, and gently press together. Let stand about 30 minutes to set up filling.
(Cookies can be stored in airtight container up to 1 day).
Makes about 30 sandwich cookies
From "Sweet Gratitude"by Judith Sutton
Here's the whole recipe. I didn't have it in my recipe file before.
Mocha Viennese Shortbread
Cookie:
1 cup soft unsalted butter (2 cups)
3/4 cup icing sugar 1-1/2 cups)
1 teaspoon instant espresso powder (2 tsp.)
1 tablespoon vanilla (I used less)
1-1/2 cups all purpose flour (3 cups)
3/4 cup cornstarch (1-1/2 cups)
pinch of salt
In a large bowl, beat butter with sugar until light and fluffy. Dissolve espresso powder in vanilla; beat into butter mixture. In a separate bowl, sift together flour, cornstarch & salt (or use whisk to blend) and stir into butter mixture to form a soft dough.
Pipe 1-1/2 inch rosettes, 1-1/2 inches apart onto parchment paper lined baking sheets. Bake at 350 degrees for approximately 15 minutes or until golden on bottom. Let cool on pans for 2 minutes. Transfer to rack to cool completely. NOTE: Doubled the recipe. Rolled out dough to 1/8 in. (instead of piping rosettes) and cut out with small scalloped cutters and baked 8 or 9 minutes.
Icing:
3/4 cup icing sugar (1-1/2 cups)
1/4 cup soft butter (½ cup)
2 teaspoons instant espresso powder (4 tsp.)
1 teaspoon hot water (2 tsp.)
2 ounces good-quality milk chocolate (4 oz.)
In bowl, beat sugar with butter until smooth. Dissolve espresso powder in water; beat into butter mixture. Spread about 1 teaspoon on bottom; sandwich with second cookie. Refrigerate until firm.
In a heat proof bowl over saucepan of hot (not boiling) water, melt chocolate; drizzle (zig-zag) over cookies. (I used a small sandwich bag with small corner cut out.) Let stand until set.
Mocha Viennese Shortbread
Cookie:
1 cup soft unsalted butter (2 cups)
3/4 cup icing sugar 1-1/2 cups)
1 teaspoon instant espresso powder (2 tsp.)
1 tablespoon vanilla (I used less)
1-1/2 cups all purpose flour (3 cups)
3/4 cup cornstarch (1-1/2 cups)
pinch of salt
In a large bowl, beat butter with sugar until light and fluffy. Dissolve espresso powder in vanilla; beat into butter mixture. In a separate bowl, sift together flour, cornstarch & salt (or use whisk to blend) and stir into butter mixture to form a soft dough.
Pipe 1-1/2 inch rosettes, 1-1/2 inches apart onto parchment paper lined baking sheets. Bake at 350 degrees for approximately 15 minutes or until golden on bottom. Let cool on pans for 2 minutes. Transfer to rack to cool completely. NOTE: Doubled the recipe. Rolled out dough to 1/8 in. (instead of piping rosettes) and cut out with small scalloped cutters and baked 8 or 9 minutes.
Icing:
3/4 cup icing sugar (1-1/2 cups)
1/4 cup soft butter (½ cup)
2 teaspoons instant espresso powder (4 tsp.)
1 teaspoon hot water (2 tsp.)
2 ounces good-quality milk chocolate (4 oz.)
In bowl, beat sugar with butter until smooth. Dissolve espresso powder in water; beat into butter mixture. Spread about 1 teaspoon on bottom; sandwich with second cookie. Refrigerate until firm.
In a heat proof bowl over saucepan of hot (not boiling) water, melt chocolate; drizzle (zig-zag) over cookies. (I used a small sandwich bag with small corner cut out.) Let stand until set.
cynupstateny
Well-known member
Thanks, guys- I'm going to do the mocha.