Butter Cookie Sandwiches with Chestnut Cream

Makes about 1 1/2 dozen

These filled sandwiches are partially dipped in melted chocolate and then refrigerated so the glaze can set.


For the Cookies

  • 1 ½ cups all-purpose flour, plus more for work surface

  • ½ teaspoon coarse salt

  • ¾ cup (1 ½ sticks) unsalted butter, softened

  • ¾ cup sifted confectioners' sugar

  • 1 large egg

For the Filling

  • ¼ cup (½ stick) unsalted butter, softened

  • cup sifted confectioners' sugar

  • Pinch of coarse salt

  • 2 tablespoons chestnut cream (creme de marron)

For the Glaze

  • 6 ounces semisweet chocolate, coarsely chopped


  1. Make cookies: Sift together flour and salt into a medium bowl; set aside. Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, about 2 minutes. Add sugar; mix until smooth. Mix in egg. Reduce speed to low. Add flour mixture; mix until just combined. Wrap dough in plastic, and refrigerate until firm, about 2 hours.

  2. Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to 1/8 inch thick. Cut into 1 1/2-inch rounds. Using a spatula, transfer rounds to baking sheets lined with parchment paper, spacing 1 inch apart.

  3. Bake cookies, rotating sheets halfway through, until edges are golden, about 12 minutes. Transfer to wire racks using a spatula; let cool completely.

  4. Make filling: Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Add sugar, salt, and chestnut cream; mix until smooth.

  5. Make glaze: Melt chocolate in a small pan over low heat, stirring constantly; set aside.

  6. Assemble cookies: Spread filling on bottom of half the cookies. Sandwich with remaining cookies. Repeat with remaining cookies and filling. Dip sandwiches a third of the way into the warm glaze; transfer to wire racks set over baking sheets. Refrigerate until set, about 15 minutes.

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