Sandwich Cookies
By: Anonymous
Published: Saturday, February 13, 2010 - 12:39pm

Ingredients




1 batch Four from One Cookie Dough, (2 cups)
(See separate recipe)
1 cup confectioners' sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons butter, softened
1 pch salt
1 tablespoon milk or rice milk
teaspoon vanilla extract

Preparation

1 MAKES 24 COOKIES LACTO 2 Assemble these luscious cookies two to three hours before serving so they will taste crisp and fresh. 3 Preheat oven to 350 degrees. 4 Divide dough in half. Rewrap one half and refrigerate. Put remaining dough between two sheets of wax paper and flatten slightly. Roll from center outward until dough is 1/4-inch thick. Remove top sheet of wax paper and reserve. 5 Using 2-inch-round cookie cutter, cut out as many circles as possible. Trim scraps from outside edges and reserve for re-rolling. Carefully lift wax paper and gently flip cookie rounds, one at a time, onto hand or small spatula and peel off paper. Transfer to ungreased cookie sheets, placing 2 inches apart. 6 Re-roll scraps between same two pieces of wax paper until all dough is used. 7 Repeat with remaining dough. 8 Bake until bottoms are golden and cookies are done but not browned, about 10 minutes. Remove from oven. Let cookies rest on sheets 5 minutes, then remove to wire racks to cool completely. (Unfilled cookies can be stored in airtight container at cool room temperature up to 1 week, or freeze up to 2 months.) 9 Filling: In medium bowl, combine sugar, cocoa, butter, salt, milk and vanilla. 10 Beat with an electric mixer until smooth and thick. If necessary, add more liquid by 1/2 teaspoon until desired consistency is achieved. 11 To assemble, spread one cookie round with 1 generous tablespoon of chocolate filling. Top with second cookie. Press down gently to spread filling. 12 VARIATIONS:*Vanilla Creme Filling: Simply omit ocoa. 13 *Orange Creme Filling: Omit cocoa and vanilla. Substitute orange juice for milk and add 1/4 teaspoon grated orange zest. 14 *Lemon Creme Filling: Omit cocoa and vanilla. Substitute lemon juice for milk and add 1/4 teaspoon grated lemon zest. 15 *Jam cutouts: Roll and cut dough as directed for sandwich cookies. Using 1- inch cookie cutter, cut centers from half of dough circles. Bake as directed. 16 To assemble: Spread top of one cookie with I generous tablespoon of pureed preserves; cover with cut-out top. (Do not use jelly or all-fruit spreads instead of preserves. Both are too thin to use as cookie fillings.)