Orange Sugar Cookie Sandwiches With Chocolate Rum Ganache Recipes

ORANGE CHOCOLATE SANDWICH COOKIES

Steps:

• Pour milk in a saucepan and warm it up over medium heat so it's hot but not boiling. Then remove it from the heat.
• In a mixing bowl put chocolate chips and powdered sugar, and pour over the hot milk.
• Using a whisk or a spatula, mix it together until smooth consistency.
• Cover with plastic wrap and let it sit on a counter for a couple of hours.
• Using a standing mixer, beat room temperature butter with sugar really well, so it becomes fluffy and pale in color.
• Add an egg, orange zest, and vanilla extract and mix until combined and smooth consistency.
• Mix dry ingredients (flour, baking powder, and salt) together in a separate bowl, then add to the wet ingredients in two batches. Mix everything until well combined but don't overmix.
• When done, you can lightly knead the dough, making a ball, wrap in a plastic wrap and refrigerate from 1-2 hours to overnight.
• When you roll out the dough it might be a bit sticky. You can use a little bit of flour to prevent it from sticking to a roller or a counter. However, I have a different trick that always helps me. Put the dough between two sheets of parchment paper, then roll over the parchment paper about 1/4-inch thick.
• After you cut out the cookies and put them on the baking sheet, put the sheet with the cookies back in the fridge for 10 minutes to chill.
• Bake the cookies at 350°F for 9-10 minutes until the bottom gets a very light golden color.
• To assemble, scoop a tablespoon of chocolate ganache on a flat side of a cookie and sandwich with the other cookie.

HOT CHOCOLATE SUGAR COOKIE SANDWICHES

Steps:

• Process the sugar in a food processor until finely ground. Add the flour, hot chocolate mix, salt and baking powder, and pulse just to combine. Add the butter, and pulse until it is all incorporated into the flour and the mixture has a sandy texture. Add the eggs and vanilla, and pulse until the mixture comes together in big clumps.
• Turn the dough out onto a clean work surface, and knead a few times to form a ball. Divide the dough in half, and roll each half into a log about 8 by 1 1/2 inches. Roll each log up in a piece of parchment, and tightly twist the ends. Freeze until firm, about 2 hours up to 1 month.
• Position oven racks in the top and lower thirds of the oven, and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Cut 1 log into 1/4-inch-thick slices (you should get about 24). Arrange 12 slices on each prepared baking sheet, and bake until the cookies lose their sheen and stay together when lifted with a metal spatula, about 12 minutes. Let cool on the baking sheet until firm enough to transfer to a rack to cool completely. Repeat with the remaining log of dough.
• Arrange 24 of the cookies, bottom-side up, on a baking sheet. Put a marshmallow half in the center of each. Bake until the marshmallows puff up and are hot. Gently press 1 of the remaining 24 cookies on top of each marshmallow to form sandwiches. Let the marshmallow centers cool while the cookies are on the baking sheet.
• Microwave the chocolate and honey in a microwave-safe bowl in 30-second increments, stirring in between, until completely smooth. Use the back of a spoon or a small offset spatula to spread some of the icing on top of each sandwich. Store for up to 2 days at room temperature in an airtight container.