Chocolate Sandwich Cookies
NOTE: The
ganache filling has a good chocolate flavor and will hold its shape
once cooled to room temperature. Makes about 30 sandwich
cookies.
1 recipe Chocolate Icebox Cookies
1/2 cup heavy cream
12 ounces bittersweet or semisweet chocolate, chopped
INSTRUCTIONS:
1. Prepare dough for chocolate icebox cookies as directed. Cut cookies into 1/8-inch-thick rounds and reduce baking time by a minute or two. Cool cookies completely. (Cookies can be stored in an airtight container for up to 2 days.)
2. Place cream in small saucepan and bring to simmer. Turn off heat and add chocolate. Wait 3 minutes, then whisk until smooth. Let mixture cool to room temperature, at least 30 minutes.
3. Following figures 23 and 24, fill cookies with chocolate mixture. Serve within 2 hours.
VARIATIONS:
Mint Chocolate Sandwich Cookies
Follow recipe for Chocolate Sandwich Cookies, adding 1 teaspoon mint extract to cooled chocolate filling.
"Oreo" Cookies
The chocolate cookies and white filling may look like an Oreo, but the flavor is far superior. The filling relies on melted white chocolate mixed with sour cream to cut some of the cloying sweetness of the chocolate.
Follow recipe for Chocolate Sandwich Cookies, omitting cream and replacing bittersweet or semisweet chocolate with an equal amount of white chocolate. Melt white chocolate in double boiler. Stir in 1/2 cup sour cream and cool to room temperature, about 15 minutes. Use filling as directed.
Chocolate-Peanut Butter Sandwich Cookies
Follow recipe for Chocolate Sandwich Cookies, replacing chocolate filling with 1 cup smooth peanut butter beaten with 4 tablespoons softened butter and 1 cup confectioners' sugar, sifted, until fluffy.