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Homemade Sandwich Cookies Recipe
May 25, 2003 | by Heidi | Filed under
Organic Style: September / October 2002, Page 113
Think of these as homemade Oreo's, without all the nasty little trans-fatty problems that have been spoiling our fun lately. This recipe called for plenty of butter, but I the trans-fats come from partially hydrogenated vegetable oil--the sort of thing that makes Crisco solid, so at least we are in the clear on that front. I took a double batch of these to a 30th b-day party BBQ in Berkeley yesterday, and they were a huge hit. Gone in under 10 minutes.
I started off by following the recipe for what is a basic chocolate shortbread-lots of butter, confectioners sugar, Dutch cocoa, etc. You end up with kneadable ball of dough that goes back in the fridge to chill.
I dilly-dallied around the kitchen a bit, made a half-hearted attempt at thh dishes, and then after about an hour I went for it. I dug out my rolling pin and attempted to roll out the dough. After you get it about 1/4 inch thick, you then stamp the chocolate shortbread dough into the perfect little chocolate circles. Let me warn you, this is not for the weak or faint. It took all my might to roll this chocolate magic out. I think if I were a tad more patient, I could have just let it warm up for a few minutes on the counter, and it would have been much easier. But no-It seems that would defeat the whole "put the dough back in the fridge" thing altogether. Who knows. Oh, I forgot, I added a few Tablespoons of espresso powder to the chocolate dough, for a bit of an 'adult' twist, since these were actually going to make their public debut at a party.
The filling. Butter, butter, and more butter. And some sugar. And some more espresso powder, for flavor, but also to cover up a bit of the yellow tint of the butter (which just looked really wrong)... Whip it up, and pipe it onto the cooled cookies. Voila! These were great.
To feature an actual recipe taken from a cookbook, it is best to request permission from the publisher or author. In the early days on 101 Cookbooks, I would tell people where to find the recipe, but not feature the recipe itself. Eventually I began to request permission to run the actual recipes, but this wasn't one of them. The majority of entries on 101 Cookbooks will have the recipes attached, this just happens to be one of the ones that doesn't. My apologies!
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Your Comments
shain said:Instead of rolling the dough out. You could shape the dough into a long cylinder, chill, cut into 1/4 inch.
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