Use this recipe to make your favorite chocolate sandwich cookies at home. 

Recipe by Oxmoor House May 2015

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Oxmoor House

Recipe Summary

hands-on:
25 mins
total:
3 hrs 11 mins
Yield:
Yields 48 sandwich cookies (serving size: 1 sandwich cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make cookies: In a large bowl, using an electric mixer on low speed, beat together flour, sugar, cocoa powder, baking soda, salt and butter until crumbly. Add egg white and 1 Tbsp. water; beat until blended.

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  • Divide dough in half. Roll each piece into an 8 1/2-by-1 1/2-inch log. Wrap in plastic wrap; chill for 2 hours.

  • Line 2 baking sheets with parchment. Place racks in upper and lower thirds of oven and preheat to 350°F. Cut each log into 48 slices (about 1/8 inch thick). Place on lined sheets, about 2 inches apart.

  • Bake until cookies are set, 10 to 12 minutes, rotating sheets once. Let cookies cool on sheets on wire racks for 2 minutes, then transfer to wire racks to cool completely.

  • Make filling: In a medium bowl, using an electric mixer on medium speed, beat together shortening and butter until smooth. Gradually add sugar, beating on low speed until blended. Beat in vanilla.

  • Spread 1 1/2 tsp. filling onto flat side of 48 cookies; top with remaining 48 cookies, flat side down.

Source

Cooking Light The Good Pantry

Nutrition Facts

86 calories; fat 5g; saturated fat 3g; mono fat 1.2g; poly fat 0.2g; protein 1g; carbohydrates 12g; fiber 1g; cholesterol 11mg; sodium 64mg; calcium 4mg.
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