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Butter Cookie Sandwiches with Chestnut Cream

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

Yield

Ingredients

For the Cookies

For the Filling

For the Glaze

Directions

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Reviews

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How would you rate this recipe?
49
  • 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!
    Reply
  • 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??
    Reply
  • 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.
    Reply
  • 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)
    Reply
  • 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
    Reply
  • 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!!
    Reply
  • 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.
    Reply
  • shaybie
    8 SEP, 2009
    I don't know what chestnut cream is or where I can buy it. Can someone help with this information?
    Reply
  • chefette86
    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.
    Reply
  • mammag
    6 SEP, 2009
    6 squares of boxed chocolate is equal to 6 ounces
    Reply

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