CREAM-FILLED SANDWICH COOKIES RECIPES

Steps:

• In a medium saucepan over medium-low heat, whisk together the heavy cream and cream cheese until the cream cheese is melted and combined. Remove from the heat and add the white chocolate, stirring until melted and smooth. Transfer the mixture to a large bowl and cool for 10 minutes. Cover and refrigerate until chilled, about 2 hours. Meanwhile, heat oven to 350 degrees F. Line 2 baking sheets with parchment paper. In a bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt. Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy; beat in the egg and the vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined. Drop level teaspoon of dough onto the prepared baking sheets, spacing them 1 1/2 inches apart. Bake until firm around the edges but slightly soft in the center, 8 to 10 minutes. Let cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely. Using an electric mixer, beat the chilled white chocolate filling until fluffy, about 2 minutes. Spoon the filling into a large resealable freezer bag. Snip a 1/2-inch opening off one corner of the bag; pipe the frosting on half the cookies, then sandwich with the remaining cookies.

Steps:

• Combine flour, cocoa and salt in bowl; set aside.
• Combine 6 tablespoons butter and sugar in another bowl; beat at medium speed until creamy. Add egg and 3/4 teaspoon vanilla flavoring. Continue beating, scraping bowl often, until well mixed. Add melted chocolate; continue beating until smooth. Add flour mixture; beat at low speed, scraping bowl often, until well mixed.
• Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate 1 hour or until firm.
• Heat oven to 350°F.
• Roll out dough on lightly floured surface, one-half at a time, (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2-inch cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake 5-7 minutes or just until set. Cool 1 minute on cookie sheet. Transfer to cooling rack. Cool completely.
• Combine all filling ingredients in bowl; beat at low speed until well mixed. Beat at high speed until light and creamy.
• Spread bottom-side of 1 cookie with about 1 teaspoon filling; top with another cookie, bottom-side down. Repeat with remaining cookies.
• Place chopped chocolate in bowl; set aside.
• Heat whipping cream in 1-quart saucepan over medium-low heat just until whipping cream comes to a boil. Pour over chopped chocolate. Stir in corn syrup until mixture is smooth. Let stand at room temperature 15 minutes or until glaze is thickened.
• Drizzle or spread glaze on top of each sandwich cookie. Place cookies onto waxed paper; let stand 1 hour or until glaze is set.
• Store between sheets of waxed paper in container with tight-fitting lid.