Chocolate Sandwich Cookies I |
|
 |
Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 2 |
|
Excellent frozen. I have played with this over the years, and come up with several variations. At the holidays, I have added 1 teaspoon peppermint extract to the filling in lieu of the vanilla, and have also used crushed peppermint candy in the filling. I have also dipped them in chocolate, and coated them in confectioners' sugar. Ingredients:
3 cups all-purpose flour |
1 1/2 cups white sugar |
3/4 cup unsweetened cocoa powder |
3/4 teaspoon salt |
3 teaspoons baking powder |
1 1/2 cups milk |
2 eggs |
1 1/2 teaspoons vanilla extract |
3/4 cup shortening |
3/4 cup butter, softened |
2 cups confectioners' sugar |
1/8 teaspoon salt |
1 (7 ounce) jar marshmallow creme |
1 1/2 teaspoons vanilla extract |
1 tablespoon milk |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, combine flour, white sugar, cocoa powder, 3/4 teaspoon salt, and baking powder. Stir in 1 1/2 cups milk, eggs, 1 1/2 teaspoons vanilla, and shortening. Mix until smooth using an electric mixer. Drop batter by rounded teaspoons onto ungreased cookie sheets. Leave space, and only use a teaspoon; these spread.
3. Bake in preheated oven for 7 to 8 minutes. Remove from pan immediately, and cool on wire rack.
4. To make the filling, combine the butter, confectioners' sugar, 1/8 teaspoon salt, marshmallow creme, 1 1/2 teaspoons vanilla, and 1 tablespoon milk in a medium bowl. Beat with mixer until fluffy. Spread filling on one cookie, and top with another sandwich style.
|
|