Chocolate Cherry Sandwich Cookies Recipes

CHOCOLATE CHERRY SANDWICH COOKIES

Steps:

• Soft Chocolate Cookies: ---------------------------------- Preheat oven to 350*F. Line two cookie sheets with parchment paper, silicone baking mats or non stick foil. Using a stand mixer, cream together butter and both sugars. Mix in egg and vanilla and mix until smooth and creamy. Add salt, baking soda and cocoa powder, mix until combined. Add flour and mix until dough comes together. Using a small cookie scoop, scoop balls of dough onto cookie sheets. If you don't own a cookie scoop, scoop approximately 1 Tablespoon sized balls onto cookie sheet. You should get about 40 cookies, making a total of 20 sandwiches. Bake for 5-6 minutes. These cookies are dark so you wont be able to "see when they start to darken". Do a test batch (3 cookies) to determine if 5 minutes is long enough or if 6 is needed {each oven will be different}. You'd rather have underdone cookies than overdone hard crunchy cookies - promise! Once done, let cool 2 minutes before transferring to a wire cooling rack. Once they are completely cool, you can fill them. ---------------------------------- Cherry Cream Filling: ---------------------------------- In a large mixing bowl beat the butter until smooth. Add 1 cup powdered sugar and mix well. Add cherry juice and mix. Add last 1 cup of powdered sugar and mix well. Add vanilla and beat until combined. With spatula, fold in the cherries and add more powdered sugar or cherry juice as needed to reach desired frosting consistency and flavor. {Should be thick} Place a spoon full of frosting on bottom of 1 cookie. Place bottom of a second cookie on top of frosting to create a sandwich. Do this for all cookies. Eat immediately or store in an air tight container up to 5 days.

CHOCOLATE-CHERRY SANDWICH COOKIES

Steps:

• In a small bowl, beat cream cheese and confectioners' sugar until smooth; stir in cherries and extract. Spread 1 teaspoon cream cheese mixture on bottoms of each of half of the wafers; cover with remaining wafers. Refrigerate 1 hour or until filling is firm., Dip sandwiches in candy coating; allow excess to drip off. Place on waxed paper; top with sprinkles or colored sugar. Let stand until set. Store in an airtight container in the refrigerator.

CHERRY ALMOND WHITE CHOCOLATE SANDWICHES

Steps:

• For the cookies: Preheat the oven to 325 degrees F, with racks in the upper and lower thirds of the oven. Line two rimmed baking sheets with parchment paper and set aside.
• Mix the flour, baking soda and salt in a small bowl until combined. In the bowl of a stand mixer, beat the butter and both sugars on medium speed until smooth and incorporated. Add the vanilla, egg and egg yolk and mix until incorporated. Then add the flour mixture, sour cherries and white chocolate. Mix until incorporated.
• Scoop a level tablespoon of dough, roll in a ball and, using fingertips, pull apart into two equal pieces. (You'll have 36 to make 18 sandwiches.) Place the formed dough balls on one of the prepared baking sheets, about 2 inches apart. Bake until the edges are slightly golden and the middles are still soft but not wet, 12 to 15 minutes. Let the cookies cool for 20 to 30 minutes on the baking sheets.
• For the filling: While the cookies are cooling, beat the almond butter, confectioners' sugar, butter and salt with a hand-held mixer until whipped and light, about 2 minutes. Chill the filling until ready to assemble the cookies.
• To assemble: Spread 1 tablespoon of the filling onto the bottom side of a cookie. Place another cookie, bottom-side down, onto the filling. Repeat with the remaining cookies.