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Chocolate Sandwich Cookies

Chocolate sandwich cookies, with a variety of flavorful fillings, create boldly striped packages when lined up neatly and wrapped in cellophane.

  • Yield: Makes 15 sandwiches
Chocolate Sandwich Cookies

Source: The Martha Stewart Show, November 2009

Ingredients

  • Vegetable-oil cooking spray
  • 3/4 cup all-purpose flour, plus more for dusting
  • 1/3 cup unsweetened Dutch-process cocoa powder
  • 1/8 teaspoon salt
  • 6 tablespoons (3/4 stick) unsalted butter, softened
  • 3/4 cup confectioners' sugar, sifted
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • Sandwich Cookie Filling

Directions

  1. Line baking sheets with parchment paper; lightly coat with cooking spray. Whisk together flour, cocoa, and salt. With an electric mixer on medium-high speed, cream butter and confectioners' sugar until pale and fluffy. Beat in egg and vanilla. With mixer on low speed, gradually add flour mixture, beating to combine. Divide dough in half; form into disks, and wrap in plastic. Chill until firm, at least 2 hours, or up to 2 days. (Dough can be frozen up to 2 months; thaw in the refrigerator before using.)

  2. Working with one disk at a time, roll out dough to a 1/8-inch thickness on a lightly floured surface. Using a 1 1/2-inch square biscuit or cookie cutter, cut out shapes, transferring to prepared sheets (1 inch apart) as you work. Chill in freezer until firm, about 15 minutes. Brush off excess flour. Gather together scraps; roll, chill, and cut out more shapes.

  3. Preheat oven to 325 degrees. Bake cookies, rotating sheets halfway through, until edges are firm, 12 to 14 minutes. Transfer cookies, on parchment, to a wire rack to cool completely.

  4. Spread a small amount of filling on the bottom of half the cookies. Top with remaining cookies; gently press to adhere.

Cook's Note

Assembled cookies can be refrigerated up to 2 days in an airtight container.

Reviews (6)

  • Momianajones 17 Jul, 2014

    I have made this recipe many times. It always turns out well, but the fillings do tend to be slightly "runny". I just decrease the amount of liquid ingredients in the filling. I should note that I am cooking these at 4000 ft above sea level. Maybe that makes a difference.

  • mom2020 5 Dec, 2010

    I did everything this said to and the cookies we not good at all! I used all the right ingredients and everything. the cookies had no flavor and the filling was runny! I didnt like them at all and neither did anyone I let try them! Sorry Martha! Try again!

  • deb218 27 Dec, 2009

    It played fine for me. No stop and go. Sounds like your computer might have buffering issues.

  • NancyHanks 4 Dec, 2009

    The video is stop and go when played on AOL, but plays fine from Safari. Maybe try playing it from another browser.

  • mykele 1 Dec, 2009

    I only want to ask for better video presentations not the stop and go
    ones like this one...Martha wants perfectioin.....Mykele

  • mykele 1 Dec, 2009

    Guess Martha's helpers do not accept helpful criticism for posting.
    I tried 5 times.........no luck this won't make it either. Mykele

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