Rosie's Bakery Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book by Judy Rosenberg

Author:Judy Rosenberg
Language: eng
Format: epub
Publisher: Workman Publishing Company
Published: 1996-03-01T16:00:00+00:00

Shortbread Sandwiches

shortbread refrigerator cookie

This perfect union of shortbread and chocolate offers two thick, not-too-sweet, crunchy cookies with bittersweet chocolate sandwiched between. Eat them as is or do as my son Jake does—pull them apart and devour the filling first.

INGREDIENTS

THE COOKIE

1 cup (2 sticks) unsalted butter, cold, cut into 16 pieces

1 cup confectioners’ sugar

2 teaspoons pure vanilla extract

2½ cups cake flour

½ teaspoon baking powder

½ teaspoon salt

THE FILLING

8 ounces bittersweet chocolate

2 tablespoons plus 2 teaspoons vegetable oil

1. Place the flour, confectioners’ sugar, baking powder, and salt in a food processor and process for 10 seconds.

2. Scatter the butter over the flour mixture, add the vanilla, and process until the dough just comes together, 30 to 40 seconds.

3. Place a 2-foot length of waxed paper on a work surface. Shape the dough into a rough log 13 or 14 inches long (or into two logs each 6 to 7 inches long) along the length of one side of the paper. Roll the dough up in the waxed paper, and twist the ends like a hard-candy wrapper. Refrigerate the dough for 2 hours.

4. Remove the log from the refrigerator. Using your hands, roll the wrapped dough gently back and forth on the work surface to smooth out and round the cylinder. Refrigerate for another 3 hours or overnight.

5. Fifteen minutes before baking, preheat the oven to 350°F. Line several baking sheets with parchment paper or leave them ungreased.

6. Remove the log from the refrigerator, unwrap it, and cut it into slices that are a scant ¼ inch thick.

7. Place the cookies 1 inch apart on the prepared baking sheets, and bake until the edges are golden and the centers are firm, 15 to 17 minutes. (To test for doneness, remove a cookie from the sheet and cut it in half. There should be no doughy strip down the center.) Cool on the baking sheets.

8. While the cookies are cooling, prepare the filling: Melt the chocolate in the top of a double boiler placed over simmering water. Remove from the heat and whisk in the oil until smooth. Let sit 15 to 20 minutes to reach spreading consistency.

9. When the cookies are completely cool, turn half of them upside down, making them the bottom half. Spread each bottom half with 1 teaspoon of the chocolate and top them with the remaining cookies. Do not press down. Allow to set for 2 to 3 hours. (They can be chilled in the refrigerator for 1 hour to speed up the process.)

10. If you plan to eat the cookies the first day, leave them sitting out. If not, store them in an airtight plastic container in the freezer for up to 2 weeks, and bring to room temperature before eating.

Makes about 28 cookie sandwiches

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