Orange Sandwich Cookies
Source of Recipe
Gale Gand
List of Ingredients
10 tablespoons unsalted butter, room temperature
fresh grated zest of 2 med oranges
2/3 cup sifted powdered sugar
3/4 teaspoon pure vanilla extract
1/8 teaspoon salt
1 1/2 cups sifted flour
FILLING:
1/2 cup sifted unsweetened cocoa powder
2/3 cup sugar
3 tablespoons unsalted butter
1/3 cup heavy creamRecipe
Preheat the oven to 325ºF. In a mixer fitted with a paddle attachment (or using a hand mixer), mix the butter, orange zest and confectionersí sugar until light and fluffy. Add the vanilla and salt and mix. Add the sifted flour and mix until smooth. Refrigerate 30 minutes. On ungreased cookie sheets, working in batches if necessary, drop level teaspoons of the chilled dough 2 1/2 inches apart. One by one, pick up the dough balls, roll into a smooth ball, and replace on the cookie sheet. Spread about 3 tablespoons of confectionersí sugar on a plate.
Dip the bottom of a drinking glass into the sugar and use it to press the dough balls flat, into 1 1/4-inch circles. Repeatedly dip the glass into the sugar as needed to keep the bottom dry and coated. Bake until golden brown around the edges, 12 to 15 minutes. Let cool on the cookie sheets for 2 minutes. Transfer to wire racks and let cool completely. To assemble the cookies, liberally spread half of the orange cookies with cocoa filling, keeping the filling a little bit away from the edges. Cover with a plain cookie and press together gently to create a sandwich. Store in an airtight container. Filling: In a small bowl, mix the cocoa and sugar. In a saucepan, melt the butter over low heat. Add the cocoa mixture and the cream and cook, stirring, until thickened, about 3 minutes. Set aside to cool; the mixture will thicken as it cools.
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