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Vanilla Crème Cookie Sandwiches

Source of Recipe

From "Pure Vanilla" by Shauna Sever


Recipe Introduction

"Sandwich cookies are a delicious, totally acceptable way to eat two cookies at once. This recipe features two vanilla shortbreads fused together with a dollop of vanilla bean-white chocolate ganache."

List of Ingredients

For the filling:
â—¦ 8 ounces white chocolate, chopped
â—¦ â…“ cup heavy cream
â—¦ Caviar of ½ vanilla bean

For the cookies:
â—¦ 2 cups all-purpose flour
â—¦ ½ teaspoon salt
â—¦ ¼ teaspoon baking soda
â—¦ ¾ cup (1 ½ sticks) unsalted butter, at room temperature
â—¦ ½ cup granulated sugar
â—¦ 1 tablespoon pure vanilla extract
â—¦ 1 large egg plus 1 large egg yolk



Recipe

Begin by making the filling. In a medium heatproof bowl, combine white chocolate and cream. Microwave in 30-second bursts on medium power, stirring well after each interval, until white chocolate is melted and mixture is smooth. Stir in vanilla caviar. Let cool and thicken at room temperature for 2 to 3 hours. (Short on time? Refrigerate mixture for about 30 minutes, stirring often, until cooled and thickened.)

To make the cookies, sift together flour, salt, and baking soda into a large bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and vanilla extract together on medium speed until light and fluffy, about 2 minutes. Beat in egg until well blended, then add egg yolk. Reduce mixer speed to low and stir in flour mixture.

Turn dough out onto a lightly floured work surface and divide it in half. Shape each half into a log about 8 inches long and 1 ½ inches in diameter. Wrap each log in plastic wrap and refrigerate until firm, at least 2 to 3 hours. (At this point the dough can be frozen and stored for up to 6 months.)

Position racks in the upper and lower thirds of the oven and preheat oven to 350° F. Line two baking sheets with parchment paper or silicone baking mats. Slice dough into rounds slightly less than ¼ inch thick and place rounds about 1 inch apart on prepared baking sheets. Bake until cookies are firm at the edges and just beginning to turn lightly golden, 17 to 20 minutes. Let cool on baking sheets for 2 minutes and then transfer to wire racks to cool completely.

For each cookie sandwich, spread about 2 teaspoons of filling on the bottom of a cookie, top with a second cookie, and press gently to adhere.


Makes 2 dozen filled sandwich cookies