Chocolate Sandwich Cremes

Ingredients

Ingredients to be Creamed:

Moist Ingredients:

Dry Ingredients:

Creme Filling:

Instructions

  1. Cream butter and sugar until light and fluffy.
  2. Add egg and mix in.
  3. Mix in melted chocolate and vanilla.
  4. Mix in flour and salt.
  5. Lightly flour a work surface
  6. Split the dough in half and place on floured work surface.
  7. Shape each half of the dough into a large log shape.
  8. Using the palms of your hands roll each log out until it is approximately 2-inches in diameter and about 12 to 14-inches long.
  9. Wrap each roll in a piece of waxed paper.
  10. Refrigerate for at least 4 hours, preferably overnight.
  11. Preheat oven to 375°. If using a convection oven choose the pure convection setting on 350°.
  12. Lightly grease cookies sheets and set aside. Click here to learn more about how to grease cookie sheets.
  13. Slice the dough into ⅛-inch pieces.
  14. Place slices on cookie sheets.
  15. Bake until firm, but not hard; approximately 6 minutes. Do Not Overbake!
  16. Cool completely on racks.
  17. Make the buttercream frosting or chocolate buttercream frosting.
  18. Spread about 1 teaspoon of buttercream frosting or chocolate buttercream frosting on a cookie, top with a second cookie to make a sandwich creme.

Comments

Makes approximately 4 dozen sandwich cremes.

You can use buttercream frosting, chocolate buttercream frosting, or a combination of both.

If you are partial to vanilla flavored cookies try my recipe for vanilla sandwich cremes.

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