VANILLA SANDWICH COOKIES RECIPE RECIPES

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.

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, mix together butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs and salt; mix to combine. Add evaporated milk, vanilla extract, and vanilla bean seeds, if using; mix to combine.
• Reduce speed to low; slowly add flour. Mix until just combined; do not overmix. Divide dough into 4 equal pieces and shape each piece into a disk. Cover tightly with plastic wrap. Transfer to refrigerator and chill until firm, at least 1 hour.
• Preheat oven to 350 degrees. Line two baking sheets with nonstick baking mats or parchment paper.
• Working with one disk at a time, form dough into 1-teaspoon-sized balls. Roll each ball in sanding sugar and place on prepared baking sheet, about 2 inches apart. Lightly dip the bottom of a drinking glass in flour and gently press down on ball to flatten slightly. Transfer baking sheets to oven and bake until puffy, but still soft, 8 to 10 minutes. Let cool slightly on baking sheets before transferring to a wire rack to cool completely.
• Using a small offset spatula, carefully spread about 1 teaspoon filling on the flat side of one cookie; top with another cookie to make a sandwich. Repeat process with remaining filling and cookies.