instagram pinterest linkedin facebook twitter goodreads question-circle facebook circle twitter circle linkedin circle instagram circle goodreads circle pinterest circle

RECIPES

Matt McCrae's Chocolate Sandwich Cookies

 

Matt McCrae's Chocolate Sandwich Cookies

 

Note: Matt hasn't figured out how to keep the cookies crisp once the frosting is added, so he puts them together shortly before serving.

 

Ingredients for 3 dozen 5 cm (2 in) single cookies:

 

·         ½ cup sugar

·         ½ cup butter at room temperature

·         1 egg at room temperature

·         1 teaspoon vanilla

·         1 ¼ cups flour

·         ¼ cup cocoa powder

·         ½ teaspoon baking soda

·         1 teaspoon cream of tartar

·         ¼ teaspoon salt

·         Optional: 1 teaspoon instant espresso powder

 

Method:

 

1.      Measure flour into a separate bowl.

2.      Add remaining dry ingredients, stir to combine, and set aside.

3.      Cream softened butter and sugar together.

4.      Add the vanilla and egg and mix for at least 20 seconds.

5.      Add dry ingredients in 4 or 5 increments, stirring well after each addition.

6.      Either roll into logs, wrap in waxed paper, and refrigerate overnight, then slice,

7.      OR refrigerate for at least one hour or until firm.

8.      Roll out, one-third at a time, on a floured board or silicon mat.

9.      Cut to desired shapes.

10.    Bake at 350 degrees for 8 -12 minutes.

11.    Fill with ganache or chocolate buttercream.

 

Chocolate Ganache

 

1.      Heat 1/3 cup heavy cream to just below boiling.

2.      Pour cream over 90 gm (3 oz) semisweet chocolate or other preferred type.

3.      Stir until smooth.

       Optional: ½ teaspoon instant espresso powder

 

 

Chocolate Buttercream

 

Beat together:

·         ¼ cup softened butter

·         2 cups powdered sugar

·         3 tablespoons cocoa powder

·         Pinch of salt

·         1 ½ tablespoons milk or cream

 

Be the first to comment