Chocolate Sandwich Cookies

I used a base recipe from Martha Stuarts Baking Handbook, "Chocolate Wafer Sandwich Cookies" recipe. However I improvised the filling a bit. I was inspired by my sisters wonderful orange cardamom Madeline's. They were so wonderful. I loved how the citrus and spice flavors play off of one another. The combination really reminds me of the holidays.

Chocolate Sandwich Cookies

Makes about 2 dozen cookies

1 1/4 c flour

1/4 c + 2 Tbs Dutch process cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 stick butter softened

2/3 c packed light brown sugar

1/3 c granulated sugar

1 large egg

1 tsp pure vanilla extract

Combine ingredients staring by creaming the butter and sugar, then add the egg, then the vanilla, then the dry ingredients. 

The original recipe asks that you harden the dough by partially freezing the dough and then rolling it out and cutting the cookies with a 2 inch cutter. I do not have a cookie cutter so I rolled the dough into a log, froze it and then sliced it. It worked very well. 

Bake the cookies at 350 for 12-14 min. Let them cool on a wire rack.

Orange Cardamom Creme

3/4 stick of butter softened
1 c powdered sugar
1 c marshmallow fluff
1-2 Tbs hot milk or creme
1 Tbs orange zest
1 tsp ground cardamom

Creme the butter and the sugar, add a little hot milk to help dissolve the sugar. Add the fluff and beat until well incorporated. Add the Orange zest and the cardamom and beat until mixed well.

I pipped the creme onto the cookies with a pastry bag, but you could certainly spread it with an offset spatula. I suppose there was about 1.5 tsp of creme per cookie sandwich.

They were super tasty. The cookies were crisp and chocolaty. I really like using marshmallow fluff because it gives the creme filling more stability and added shine.

Enjoy.