VANILLA COOKIE SANDWICH RECIPES

Steps:

• Preheat your oven to 350 degrees F.
• In a large mixing bowl, combine the cookie ingredients.
• Roll dough into 1 1/2 inch balls (ping pong ball-size) and place on a greased or parchment-lined cookie sheet. Make sure you have an even number of cookies. Smash the balls down just a bit.
• Bake for about 7-8 minutes. Take them out of the oven when the tops have cracked a little.
• Let them sit on the hot cookie sheet for 2 minutes. Transfer cookies to a wire rack to finish cooling.
• Make the filling: With a mixer, cream the butter and cream cheese. Add the vanilla. Gradually add the powdered sugar and mix until smooth.
• Frost the underside of a cookie and place another cookie on top.
• Wrap individually in plastic wrap and store in the refrigerator.

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.