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Cookies: Lemon Wafer White Chocolate Filled Sandwiches

Source of Recipe

Rosie's Cookie Book


List of Ingredients

COOKIE:
1 cup flour
1/4 teaspoon salt
1 pinch baking powder
7 tablespoons powdered sugar
1 1/2 tablespoons sugar
1 tablespoon lemon zest grated
8 tablespoons + 1 tsp unsalted butter, room temperature
1/4 cup milk

FILLING:
3 1/2 ounces good quality white chocolate chopped fine (don't use white chocolate chips)
1 1/2 tablespoons vegetable oil


Recipe

Preheat oven to 375ºF and lightly grease baking sheets. Prepare pastry bag fitted with 1/2 inch round tip. Place flour, salt, baking powder, both sugars, and lemon zest in food processor; process 10 seconds. Add butter and process until partially incorporated, 30 seconds; scrape bowl. Add milk and process until batter comes together - it will be quite wet. Fill pastry bag with batter and pipe 1 inch diameter cookies, about 3/8" thick, 2 inches apart on baking sheets. Using bottom of glass dipped in flour, press each cookie into diameter of 1 1/2 inches. Bake cookies til edges are golden and centers are firm, 14 minutes. Cool on wire racks.

Melt the chocolate in microwave or by placing in glass bowl sitting in larger glass bowl full of very hot water (don't let water touch the chocolate). Stir oil into melted chocolate, whisking smooth. Let set 30 minutes; will be loose in texture. turn half of cookies upside down and place generous 1/2 tsp of chocolate on each bottom half. Place remaining cookies on top and press just enough for filling to come to edge of sandwich. Refrigerate for 1 hour to harden filling. Store airtight in freezer up to 2 weeks. Makes 22 sandwiches.