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Recipe Detail Page
Chocolate Sandwich Cookies with Whisky Filling
Holiday 2020
Black cocoa powder is what gives a deep, dark colour and that nostalgic flavour of traditional chocolate sandwich cookies. For a non-alcoholic version, whisky can be replaced with 2 tbsp (30 mL) whole milk.
Makes 36 cookies
DOUGH
2 cups (500 mL) all-purpose flour, plus more for dusting
3/4 cup (175 mL) black cocoa powder
1/2 tsp (2 mL) fine sea salt
1 cup (250 mL) unsalted butter, at room temperature
1 cup (250 mL) granulated sugar
1 egg
1 tsp (5 mL) vanilla
FILLING
3¼ cups (810 mL) icing sugar
1/2 cup (125 mL) unsalted butter, at room temperature
1/4 cup (60 mL) small-batch Canadian rye whisky
1/2 tsp (2 mL) vanilla
1 bar (100 g) good-quality white chocolate, melted and cooled to room temperature
1/4 cup (60 mL) icing sugar
1. Sift flour with cocoa powder and salt in a small bowl and set aside.
2. Using a stand mixer fitted with the paddle, beat 1 cup (250 mL) butter with granulated sugar on medium speed until smooth, 1 minute. Scrape down the sides of the bowl, then add egg and 1 tsp (5 mL) vanilla until almost combined. Add flour mixture and continue to mix on medium-low speed just until the dough comes together. Divide dough in half and shape into discs. Wrap in plastic and chill for 1 hour.
3. Arrange racks in the top and bottom thirds of the oven. Preheat to 350°F (180°C). Line 2 baking sheets with parchment.
4. Working with 1 disc at a time, roll dough on a lightly floured surface to 1/8-inch (3-mm) thickness. Using a 2¼-inch (5.5-cm) circular cutter, cut rounds. Arrange on prepared baking sheets, 1 inch (2.5 cm) apart. Chill for 20 minutes. Re-roll scraps and repeat with the remaining dough.
5. Bake in top and bottom thirds of oven, switching sheets halfway through, until cookies have set, 12 to 14 minutes. Let cool on baking sheets for 5 minutes. Transfer to a rack and let cool completely for 20 more minutes.
6. Meanwhile, prepare to fill. Using a stand mixer fitted with the paddle, combine 3 1/4 cups (810 mL) icing sugar with butter, whisky and vanilla on low speed, 1 minute. Increase speed to medium and mix until smooth, 1 minute. With the motor still running, slowly stream in melted chocolate. Increase speed to medium-high and continue to beat until mixture is very white and fluffy, 4 to 5 minutes.
7. Turn half of the cookies over and pipe a round of filling almost to the edges. Alternatively, the filling can be spread in a thin layer using a small offset spatula. Arrange the remaining cookies in a row on a cooling rack. Place a long piece of parchment over top of the row, so it covers one-0half of each cookie. Dust with remaining 1/4 cup (60 mL) icing sugar. Remove parchment and repeat with remaining tops, then sandwich with bottoms.
Makes 36 cookies
