I like sandwich cookies, and I make quite a few of them. Somehow, they seem a step up from “regular” cookies, but they don’t require painstaking decorations like fancy iced cookies.
I’ve done chocolate sandwich cookies before (using this recipe) but they don’t usually survive long enough to get pictures.
This recipe is from the Martha Stewart’s Cookiesbook. Why that one? Because I was flipping through the book looking for something inspiring, and I hadn’t tried this recipe before.
It’s another standard cookie recipe – beat the butter and sugar, add an egg, add the dry ingredients. There’s nothing unusual or difficult about it.
The dough gets scooped out onto a baking sheet. I have a set of cookie scoops, and I used the smallest one here. It’s easy to end up with monstrously big sandwich cookies, so I start small. If you don’t have a cookie scoop, you can use a spoon, but make sure you get them close to the same size, or you’ll have to sort them out after they bake.
Once they’re all scooped out, dip the bottom of a glass in sugar, then press them down flat. If you have a fancy glass with ridges on the bottom, you can use that and transfer the pattern. I don’t, so I just used a plastic tumbler. Some of the sugar will transfer, so re-dip the glass for every cookie.
Bake. Keep a close eye on them – with chocolate cookies, you can’t see the color change when they’re getting close to done, so it’s easy to burn them.
Let them cool. They need to be room temperature before you fill them – if they’re even a little warm, the heat from the cookies will melt the filling and you’ll have a mess.
While they’re cooling, mix up the filling. The recipe calls for half butter and half shortening. You can play with that proportion as long as you keep the total to one cup – more butter and it’ll be richer, but less butter and more shortening will make it more authentic. Same thing with the vanilla – if you used a double-strength vanilla extract or vanilla paste it will be better, if you use less then a teaspoon it will taste more like Oreo filling.
Put the filling in a piping bag, and pipe less then you think it needs onto one cookie. Press another on top. It’s easy to over-fill them, so I always err on the side of less filling and add more if I think they need it. If you don’t want to get out the piping bag, you can use a spoon, but I think piping is actually easier.
You can do all sorts of variations – some people roll them in sprinkles to decorate them, or you can play with different flavors in the filling.
Personally, I just enjoy them with a cold glass of milk. They don’t need anything else.