Chocolate Sandwich Cookies

COOKIE

Step 1

Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper and set aside. In a medium bowl, whisk together flour, cornstarch, salt and cocoa powder. Set aside.

Step 2

In a large mixing bowl using a stand or hand mixer, combine butter, oil, sugar and vanilla. Add egg to butter mixture, mix on low. Small chunks of butter in the batter are okay. Scrape down sides.

Step 3

With mixer on low, add dry ingredients to the wet ingredients. Mix until just combined, about 1 minute.

Step 4

Roll out dough between two pieces of parchment paper at 1⁄4-inch thickness. This techniques keeps the dough from sticking to the roller plus no need for a floured surface.

Step 5

Cut dough into shapes with the cookie cutter of your choice. Bake for 8-12 minutes. Cool completely on a rack before assembly.

VANILLA CREME FILLING

Step 6

In a large bowl, using a standing or hand mixer, beat butter, cream cheese and salt on low speed. Continuing on low speed, add vanilla and gradually beat in powdered sugar until blended.

Step 7

With mixer on high, continue to mix for 2-3 minutes until you reach a fluffy consistency. For a firmer creme, add more powdered sugar, a little at a time.

ASSEMBLY

Step 8

The cookies were assembled using a Ateco #7 icing tip. Fill an icing bag with the creme filling then make a circle around the outer edges of the cookie until desired amount. Leave a small space in the center to add about a 1⁄4 teaspoon of jam. Place another cookie on top to form a sandwich.

Step 9

Drizzle the top of each cookie with melted chocolate using a spoon or dip half of the cookie into the chocolate and allow to set on parchment paper. You may also refrigerate cookies on a baking sheet for 30 minutes to allow the chocolate to firm1⁄2 up.