Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Butter Cookie Sandwiches with Chestnut Cream 3.9 (49) 31 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 18, 2020 Print Rate It Share Share Tweet Pin Email Yield: Makes about 1 1/2 dozen These filled sandwiches are partially dipped in melted chocolate and then refrigerated so the glaze can set. Ingredients 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 ⅔ cup sifted confectioners' sugar Pinch of coarse salt 2 tablespoons chestnut cream (creme de marron) For the Glaze 6 ounces semisweet chocolate, coarsely chopped Directions 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. 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. Bake cookies, rotating sheets halfway through, until edges are golden, about 12 minutes. Transfer to wire racks using a spatula; let cool completely. 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. Make glaze: Melt chocolate in a small pan over low heat, stirring constantly; set aside. 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. Rate it Print