(for the cookies)

3/4 cup unsalted butter, at room temperature

1 1/4 cup confectioners' sugar

3 large egg yolks

2 cups all-purpose flour

3/4 t kosher salt

(for the filling)

4 oz. raw nuts, such as pistachios, pecans or hazelnuts

1/2 cup granulated sugar

1/2 t kosher salt

4 T unsalted butter, at room temperature

1~2 t Kirsch

(for the assembling)

4.5 oz. milk or dark chocolate, chopped

1 oz. raw nuts (used in the filling), chopped 

[how to make]

(for the cookies)

*In a large bowl, combine the butter and confectioners' sugar, beat with an electric mixer on high speed until fluffy, 2 to 3 minutes.

*Add the egg yolks and mix to combine.

*Add the flour and salt, and mix on low speed until incorporated.

*Divide the dough in half, wrap each portion in plastic wrap, and press into a flat rectangle.

*Refrigerate until firm, at least 1 hour or overnight.

*Preheat the oven to 350 degrees.

*Line 2 baking sheets with parchment paper and set aside.

*Dust a piece of parchment with flour, and roll out 1 portion of dough to a 1/4" thickness.

*Cut the dough into a 2" X 1" rectangles, using a sharp paring knife.

*Repeat with the other portion of dough.

*Place the rectangles on another baking sheet and freeze until firm, about 10 minutes.

*Transfer the frozen rectangles to the prepared baking sheets, placing them about 1" apart.

*Bake, rotating the sheets once halfway through baking, until light golden brown around the edges, 10 to 12 minutes.

*Transfer the cookies to a wire rack to cool completely.

(for the filling)

*Place the nuts, granulated sugar, and salt in a food processor and pulse until very finely ground.

*Add the butter and pulse until very finely ground.

*Add the butter and pulse until smooth.

*Add the Kirsch, and pulse until blended.

*Transfer to a pastry bag fitted with a 1/2" tip.

(for the finish)

*Set a wire rack into a rimed baking sheet.

*Melt the chocolate.

*Dip the bottom of of half of the cookies in chocolate and set on the rack.

*Sprinkle some of the chopped nuts owner the chocolate.

*Chill until the chocolate is firm, about 30 minutes.

*Turn the remaining cookies bottom up and pipe or spread about 1 1/2" t of filling onto each cookie.

*Top with the chocolate half.

(If not using immediately, store the cookies, well wrapped, in the fridge.)

-makes 30 sandwich cookies-

Note: I found this recipe in "The Joy of Baking" by Samantha Seneviratne.

Labels: cookie recipes, sandwich cookie recipes