Pink Love Chocolate Sandwich Cookies

Icing sugar cookies, fondant decorated cookies, cookies with jam filling....was pretty sweet kind of cookies. I've recently found that I no longer particularly like too sweet thing, though I crave cookies with tea or coffee.

Chocolate chip cookies are one of my favorites. For starters even though I loved them, I realized how sweet they were if I weren’t dunking them in milk — which of course everyone knows that I have to dunk them, but sometimes I just want the cookie without the milk.

  

So.. how about another cookie version?

It is satisfyingly sweet, but not too sweet. This variation, suits our tastes very well. It makes a wonderfully crisp edges cookie that is great with milk, coffee or by itself.

This time it was my version of the cookie and I thought now would be a good time to share it with you.

  

This recipe is the perfect consistency for rolling and cutting.

A great tip; while you are making, it's better to place two 1/4″ wooden dowels on either side of your dough (they will ensure that your dough is even thickness), then another sheet of plastic wrap.

Remember check up on them, do not over bake, once you see the edges turning golden brown, they’re ready! They might not look completely done, but they keep cooking after you take them out of the oven, so take them out anyway.

Do not waste the remaining chocolate, you can use it later to make another chocolate decoration.

After they completely cool and the chocolate hard enough, we can wrap individually in plastic bag, tied with ribbon to make it look nicer, put inside beautiful box, and I'm sure, this will be a great gift for someone special =).

Pink Love Chocolate Sandwich Cookies    

Yield: 36

Tip: Dough can be made 2 days ahead. Store the dough in a plastic wrap in the refrigerator.

INGREDIENTS

For the cookies

3 cups (390 g) plain (all-purpose) flour

1/2 teaspoon salt

1 teaspoon baking soda

1 cup (227 g) unsalted butter, room temperature

1 cup (200 g) granulated white sugar

2 large eggs

2 teaspoon pure vanilla extract

For the chocolate filling

100 g white chocolate compound

Red food Colouring (or any colour you like)

INSTRUCTIONS

For the cookies

1. In a separate bowl whisk together the flour, salt, and baking soda. Set aside.

2. In the bowl of your electric mixer, beat the butter and sugar until light and fluffy (about 3 minutes - do not over mix). Add the eggs and vanilla extract and beat until combined.

3. Add the flour mixture and beat until you have a smooth dough.

4. Divide the dough in half and wrap each half in plastic wrap. Press down with the palm of your hand and make a disc about 2″ thick.

5. Refrigerate for about one hour or until firm enouh to roll.

6. Remove one disc and remove plastic wrap. Place on top of a large piece of plastic wrap (I use a silicone rolling mat underneath to ensure it doesn’t slip while rolling, but you can even dampen counter so the parchment sticks a bit.), then place two 1/4″ wooden dowels on either side of your dough ( the purpose of using dowel is to make an even thickness of your dough), then another sheet of plastic wrap.

If you don't have a silicone rolling mat or wooden dowels, on a lightly floured surface, just roll out the dough to a thickness of 1/4 inch (1 cm). Keep turning the dough as you roll, making sure the dough does not stick to the counter.

7. Preheat your oven to 180C/ 350 F. Slide your parchment paper and dough onto a board, then place in refrigerator for about 15 minutes.

8. Remove from fridge and cut out desired shapes using a lightly floured cookie cutter, placing them on a baker’s half sheet lined with a Silpat Mat, with 2″ clearance around each one and the edge of sheet.

9. Place sheet with cookies into freezer for 15 minutes before baking. Then bake 10-12 minutes (depending on size), or until edges are golden brown.

10. Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.

For the filling

Melt the chocolate in a microwave, give colour as desire. Pour a teaspoon of melting chocolate on the cookie, then cover it with the other cookie.

NOTES

• For the dough you can use salted instead of unsalted butter (omitted the salt if you use salted butter).

• You can use any chocolate flavour or colour you like.

• Personally, I like the concentrated gel paste dyes that are sold in small containers. Only a very small amount is needed to color the chocolate.

• Cookies may be stored at room temperature in an airtight container for up to 2 weeks. They also freeze well.

enjoy :*

luv, Sandra