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Butter Cookie Sandwiches with Chestnut Cream

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



For the Cookies

For the Filling

For the Glaze


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How would you rate this recipe?
  • Raven Karma Watson
    6 FEB, 2015
    I made this recipe almost as-is, but added the specks from half a vanilla bean to the cookies and the other half of the vanilla bean to the filling. I also added ~1/3 tsp. vanilla extract to each. Without vanilla I think these would be sweet but bland. I added a spoonful of coconut oil to the chocolate glaze too. The chestnut flavor is mostly lost in all the sugar and butter - I think using just plain chestnut creme as a filling would be better (if you like chestnuts). Also: USE GOOD BUTTER!
  • greentinkerbell282
    19 DEC, 2012
    It says to use an electric mixer, but is it possible to just use a regular whisk and mix the ingredients together by hand??
  • kbml
    24 DEC, 2011
    This recipe is fantastic - everyone loves it and it's my go-to cookie recipe now. I didn't have chestnut cream so I replaced it with Amarula (a Baileys-like liquor). Exceptional! I think Baileys would work as a replacement as well.
  • AndiUngerer
    29 JAN, 2011
    Dear Martha I just made these cookies (29/01/2011 - 07:49pm) and they came out just perfect. And as a plus, it looks just like the picture (which seldom ever occurs with my baking). I love this recipe! Andi Ungerer (South Africa - Durban)
  • mykele
    22 NOV, 2010
    I cannot believe that back in September, 2008 I commented on this recipe and questioned the amount of chocolate. Maybe the recipe was been coreected but it is clear to me that it is 6 ounces of semi-sweet cholate squares or for a richer deeper cholate flavor, use 6 ounces of bittersweet chocolate. Think I will make them again after a trip to World Foods. Mykele
  • Aboura
    17 DEC, 2009
    i did the butter cookies because i am not interested with the filling. i forgot to refrigerate but the taset was yucky!! is the refrigeratng part soo important for the tast?? i thought is just for the shaping and texture!!
  • MS11826012
    8 SEP, 2009
    I've found 'creme de marron', which is a sweetened chestnut puree, at specialty grocery stores or European style markets. I've used the French brand Clement Faugier and it comes in a 15.5 ounce can.
  • shaybie
    8 SEP, 2009
    I don't know what chestnut cream is or where I can buy it. Can someone help with this information?
  • aniae72
    7 SEP, 2009
    This recipe is also in the "Cookies" book, the amount of semisweet chocolate is 6oz., and the yield is 1 1/2 dozen; about 18 cookies.
  • mammag
    6 SEP, 2009
    6 squares of boxed chocolate is equal to 6 ounces

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