German Pumpernickel Sandwich Cookies Recipes

BAKERY STYLE PUMPERNICKEL ROLLS

Steps:

• In large bowl, mix together flours, yeast, cocoa and salt. In small bowl, mix together 1 1/3 cups water and molasses. Add water mixture to flour mixture; stir with wooden spoon until dough is thoroughly mixed and no dry spots remain, about 1 to 2 minutes. Cover loosely with plastic wrap. Let rise at room temperature 2 hours; refrigerate at least 1 hour but no longer than 24 hours.
• Line large cookie sheet with cooking parchment paper; sprinkle with cornmeal. On generously floured surface, turn dough to lightly coat with flour. Form dough into a ball; cut in half. Cut each half into 6 equal pieces, coating with flour as needed to prevent sticking. Shape each piece into ball by stretching surface of dough around to bottom on all sides; pinch bottom to seal. Place on cookie sheet about 2 inches apart.
• Loosely cover rolls with plastic wrap sprayed with cooking spray; let rise in warm place 40 minutes or until doubled in size.
• Place empty broiler tray or cast iron skillet on bottom rack of oven. Heat oven to 400°F.
• Meanwhile, in small bowl, beat egg and 1 tablespoon water. Brush buns with egg mixture; sprinkle with caraway seed. Place cookie sheet in oven. Gently pull out bottom rack of oven and pour 1 cup hot water into broiler tray; gently slide rack back and quickly shut oven door.
• Bake 12 to 15 minutes or until buns begin to slightly brown and sound hollow when tapped. Cool 5 minutes on cooling rack. Serve warm or cool.

GERMAN PUMPERNICKEL SANDWICH COOKIES

Steps:

• Heat oven to 275^. Buy or grind nuts fine. Crumble bread as fine as possible(or use blender do not make dough of this just crumbs) then blend with the nuts.
• To the nut mixture add cinnamon,lemon zest, cardamom, 1/2 c. of sugar and the flour.Set aside. --- In a large bowl beat egg whites and slowly add the remaining 1/4 sugar to the whites;until stiff peaks form. Carefully fold in the bread crumb mixture.Mixture will be slightly lumpy- that's fine.
• Line cookie sheets with parchment paper. Spoon mixture into a pastry bag fitted with star #8 tip. Pipe out cookies onto the prepared cookie sheets.
• Bake about 20 minutes in lower third of oven rack until light brown. Let cool on cookie sheet. Remove from paper. Stir and warm the praline paste slightly in microwave -just to make spreadable.8 seconds.
• Spread the warmed praline on the bottom of 1/2 of the cookies and cover with another cookie-bottom side down to form a sandwich.. press lightly together. Cool until the filling sets. Melt the chocolate in a microwave safe dish at 30 second intervals and spread on the cookies. or drizzle on a little. Store in airtight tin container.