cookie sandwich

Crumbly, crunchy and delicate black cocoa shortbread cookies with a deep flavor are so versatile. Use them to make home-made oreos, cut them out in any shape, gift them for the holidays, they are delicious!

Black Cocoa Shortbread Cookies

flour

g black cocoa powder (dutch processed)

cocoa powder (dutch processed)

tsp salt

sugar

butter

tsp vanilla extract (optional)

- 1 tbsp water

Sift together the flour, both cocoa powders and sugar in a bowl.

Add salt and mix.

Add the cold butter in little pieces and then work them into the flour mixture with your hands, or blitz the mixture in a food processor. You want to get something resembling breadcrumbs. This is called the crumbing method.

Now add the vanilla extract and just enough water so that the dough comes together. You may need from 1/2 tbsp to 1 tbsp of water so add it slowly, mix the dough and see if you need more.

Shape the dough into a disk and wrap it into cling film. Place in the fridge for 10-20 minutes, enough to make the dough firmer but soft enough to roll it.

Preheat the oven to 180 °C and prepare a baking sheet lined with parchment paper.

Dust a clean surface or a parchment paper with cocoa powder (to keep the color of the cookies), place your cookie dough disk on top and dust it with cocoa powder (you can use another parchment paper on top).

Roll the dough to about 4 mm thickness. Run a spatula under the dough to make sure it&#x27;s not stuck.

Cut out desired shapes and place them on the prepared baking sheet. They do not really spread out and keep their shape so you can place them fairly close.

Re-roll the remaining dough, cut out cookies and repeat until you have no dough left.

Bake for 12-13 minutes.

As soon as they come out of the oven, flatten them out with something flat (I used a cake server, pressed on the cookie and moved it around the cookie almost like ironing them), or you could place another flat and heavy tray on top of them.

Wait for them to cool completely and then you can enjoy, or fill them with buttercream.

Snickerdoodle Whoopie Pie Recipe -&nbsp;with fluffy cinnamon frosting these sandwich cookies are perfect treats for your cookie exchange!

Snickerdoodle Whoopie Pie Recipe

all-purpose flour

cream of tartar

baking soda

salt

granulated sugar, (divided)

unsalted butter, (softened)

eggs

cinnamon

vanilla extract

marshmallow fluff

Preheat the oven to 400 degrees F and line several baking sheets with parchment paper. In a large bowl whisk together the flour, cream of tartar, baking soda, and salt. Set aside.

In the bowl of an electric mixer, cream the butter and 1 1/2 cups sugar together until light and fluffy, about 3–5 minutes. Then beat in the eggs and scrape the bowl. Turn mixer on low and slowly add the flour mixture until well combined.

Mix the remaining 1/4 cup sugar and cinnamon together in a small bowl. Use a 1 1/2-tablespoon cookie scoop to measure out dough balls. Roll each ball in your hands to even them out, then roll in cinnamon sugar to thoroughly coat.

Place the balls on prepared baking sheets, 2 1/2 inches apart. Bake for 8–9 minutes, until just barely golden around the edges. Cool for several minutes on the baking sheets before moving.

Cream the butter, powdered sugar, vanilla, and cinnamon together until light and fluffy. Scrape the bowl and mix in the marshmallow fluff.

For the Frosting:

Match up two cookies that are of equal size and shape. Turn the bottom cookies over. Use a piping bag (or zip-bag with the corner cut off) to pipe the filling onto the bottom cookie. Add the top cookie on each sandwich and press down.

To Assemble:

This small batch of Strawberry Shortbread Cookies are buttery, crispy, and the perfect amount to share with your favorite someone!

Strawberry Shortbread Cookies for Two

+ 2 tablespoons (140 g all-purpose flour)

50 g sugar

55 g cold butter, cubed

strawberry jam

confectioner's sugar (for dusting)

Thermomix: Add flour and sugar to mixing bowl and mix 5 sec / speed 5. Add butter pieces and mix 5 sec / speed 5. Add egg and mix 10 sec / speed 5.

If you do not have a Thermomix, add the flour and sugar to the bowl of a food processor. Pulse 2-3 times to blend. Add butter pieces and process until a crumbly consistency. Add egg and process until dough forms.

Remove dough from mixing bowl and shape into a disc. Cover tightly with plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Remove dough from refrigerator and roll out on a floured surface to about 1/8 inch thick. Use a heart shaped cookie cutter, about 3 inches in diameter to cut out 8 cookies. Using a smaller cookie cutter (about 1 1/2-inch) cut out a heart in the center of 4 of the cookies (this will be the top cookie). Transfer cut out cookies shapes to prepared baking sheet and bake 15-18 minutes.

Remove from oven and cool completely.

To assemble the cookies, spread jam onto the flat sides of the bottom cookies (without the hole). Dust the tops with powdered sugar and place on top of the jam.

Vegan dulce de leche sandwiched between two melt-in-the-mouth biscuits rolled in coconut. Popular in Argentina and throughout Latin America.

Vegan Alfajores

75 g icing sugar

g bicarbonate of soda

g all-purpose flour

150 g cornflour (cornstarch)

g baking powder

g butter (room temperature)

apple cider vinegar

milled flax seed

Tin of vegan condensed milk

g plant-based butter *

Desiccated coconut

g vegan double cream*

Place the unopened tin of vegan condensed milk in a pot of simmering water fully submerged for 3 hours.

Drain then place in cold water.

Once cool enough to handle, open the tin and transfer to a container. The milk should have turned to a thick caramel consistency. *You will not need to add the cream and butter if the caramel has set to spreading consistency in the tin. However If it needs to be thicker, transfer to a pot and mix over medium heat until thickened and dark in colour. Watch it doesn’t burn. Add the butter and cream and mix well. Place in the fridge to cool.

Vegan Dulce de Leche

Make a flax egg by mixing 1 tablespoon of milled flax seeds in a bowl with 3 tablespoons water. Allow the mixture to sit for at least 5 minutes.

Cream the butter and sugar together using a rubber spatula or wooden spoon until light and fluffy. Add in the vanilla, flax egg and apple cider vinegar and mix well.

Sieve the dry ingredients together then add to the butter mix, mix until it comes together, don’t over mix at this stage. Using your hand form a ball and wrap in clingfilm and place in the fridge until firm enough to roll out. At least 30 minutes.

Take the dough out of the fridge. Allow it to sit for a few minutes while you prep your rolling area by lightly dusting the worktop with flour.

Place baking paper on a baking tray or two.

Roll the dough out to 5mm thick then by using a 6cm cookie cutter, cut out the rounds and place onto the prepared baking tray.

Place all the discs in the fridge for 10-15 minutes

Preheat an oven to 180°C then bake your cookies for 8-10 minutes until golden around the edges.

Remove but leave on the tray until cool then transfer to a wire rack to cool completely.

Biscuits

Spread the caramel onto the inside of 1 biscuit then place another biscuit on top, squeeze them together gently so the filling is visible around the edges.

Roll the biscuits in desiccated coconut, covering the caramel edges

Assembly

Top 4 cookie sandwich recipes from across the web

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Black Cocoa Shortbread Cookies

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Top 4 cookie sandwich recipes from across the web

The most viewed cookie sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Black Cocoa Shortbread Cookies

Snickerdoodle Whoopie Pie Recipe

Strawberry Shortbread Cookies for T...

Vegan Alfajores

The most viewed cookie sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine