CHOCO­LATE SAND­WICH COOK­IES

Country - - WHAT’S COOKING? SALVATORE BERTOLINO MARIA DEBONO -

IN­DI­ANA, PENN­SYL­VA­NIA

PREP: 30 min. + cool­ing

BAKE: 10 min. • MAKES: 4 dozen

1 cup short­en­ing

2 cups su­gar

2 large eggs

1 cup (8 ounces) sour cream 1 cup hot brewed cof­fee 1 tsp. vanilla ex­tract

4 cups all-pur­pose flour

¾ cup bak­ing co­coa

2 tsp. bak­ing soda

½ tsp. bak­ing pow­der FILL­ING:

¼ cup all-pur­pose flour

¾ cup 2% milk

1 cup short­en­ing

2 cups con­fec­tion­ers’ su­gar 2 tsp. vanilla ex­tract

⅛ tsp. salt

DI­REC­TIONS

1. In a large bowl, cream the short­en­ing and su­gar un­til light and fluffy. Add eggs, one at a time, beat­ing well af­ter each ad­di­tion. Beat in the sour cream, hot cof­fee and vanilla ex­tract. Com­bine the dry in­gre­di­ents; grad­u­ally add to the creamed mix­ture and mix well.

2. Drop by ta­ble­spoon­fuls 2 in. apart onto greased bak­ing sheets. Bake at 350¡ for 9-11 min­utes or un­til firm to the touch. Re­move to wire racks to cool com­pletely.

3. In a small saucepan, com­bine flour and milk un­til smooth. Bring to a boil; cook and stir for 2 min­utes or un­til thick­ened. Cool to room tem­per­a­ture, about 20 min­utes.

In a large bowl, beat short­en­ing, con­fec­tion­ers’ su­gar, vanilla and salt un­til smooth. Add milk mix­ture; beat un­til light and fluffy.

4. Spread 2 tea­spoon­fuls of the fill­ing on the bot­tom (flat side) of half of the cook­ies; top with the re­main­ing cook­ies.

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