Wednesday, February 5, 2020

Chocolate Truffle Sandwich Sugar Cookies


The best thing anyone can do to show their love to me is cook for me.

Swooping me away to a tropical beach would be a close second ;)

So if Valentine's Day is all about love, then feed me baby!!


Maybe it's because I understand and relate to the effort and attention it requires to make a truly delicious meal, or maybe it's because food is my job so it's like having a day off, or maybe it's just because I love food so much!

And then if someone bakes for me... and there's chocolate involved, and it's delicious - well then THANK YOU MUCHO! That's love.


I love this recipe so much because they actually get better with time!

After a day or two, the moisture from truffle filling softens the vanilla cookies making for the most delicious chocolate sandwiches! Then they stay like this for weeks and they taste just as great on the last day!


These sugar cookies are the BEST! Buttery, perfectly sweet and shining with vanilla flavour. They are not floury or bland.

They bake up with golden edges and are perfectly crisp.

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How do you make the perfect Sugar Cookie?


1) Cream the butter and sugar just right - until pale and fluffy but not until it's white. Too much creaming at this stage will make them overly crisp and brittle.

2) Bake them through - under-baking sugar cookie dough will lead to doughy, floury-tasting cookies. Bake until they are golden around the edges and on the bottom.


3) Measure flour correctly - too much flour can lead to a doughy cookie too. Measure carefully so that you don't end up using more than the recipe calls for. We want to taste butter - not flour.

4) Salt - don't forget the salt!

5) Vanilla - use pure vanilla extract and don't skimp on it ;)


I hope you make these soon, because they're clearly perfect for your valentine ;)

And if you make them today, they will be soft and delicious a week from now... which is almost just about perfect timing! <3




Chocolate Truffle Sandwich Sugar Cookies
makes about 30 cookies (depending on size)

For the cookie dough:
2 cups (284g) all-purpose flour
½ tsp baking powder
½ tsp salt
¾ cup (175g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 tsp (10mL) vanilla extract
1 large egg, at room temperature

Filling:
5 oz (142g) dark chocolate, finely chopped
1/3 cup (80ml) 10% cream
1 tsp honey

Sift flour, baking powder and salt into a large bowl. Whisk to blend evenly and set aside.

Place butter into the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using an electric hand mixer) and beat on medium speed until smooth and creamy. Gradually add sugar and beat on medium-high speed for 3-4 minutes until very pale and fluffy. Scrape down the sides and bottom of the bowl midway through this creaming stage. Beat in vanilla and egg until well incorporated. Gradually add flour mixture and mix on low speed until evenly combined. Finish mixing by hand with a spatula so that you don’t over-mix.

Wrap dough well with plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.

Roll the dough out to just under ¼-inch thickness on a lightly floured work surface. Stamp out as many shapes as you can using any 2-inch cookie cutter shape of- your choice. Place cut-outs onto prepared baking sheets, spacing them 1 inch apart. Bake for 8-12 minutes until edges are lightly golden around the edges. Under-baking sugar cookies will mean that they will just taste doughy, so make sure to let them brown gently. Transfer baking sheets to a wire rack to cool for 2 minutes before transferring cookies individually to the racks to finish cooling. 
For the filling, place chopped chocolate in a bowl. Heat cream with honey in a small saucepan until it comes to a simmer, then pour it over the chocolate. Whisk gently until smooth and glossy and then spread between two cookies. Drizzle with extra melted dark chocolate and add sprinkles!
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