All You Need is Love – Cream Filled Chocolate Sandwiches
(Unlike most part of the world, here in Brazil Valentine’s Day is celebrated on June 12th).
(sigh) Valentine’s Day…
A very peculiar holiday: if you are single, it looks like everybody else is in love, hearts everywhere, couples making out in every corner. At least to me, it seemed like I was wearing a huge “LONELY” flashing sign.
One day, eventually, you find that special someone, and you wait very excited for the next Valentine’s Day. Then you find out it was all a big fat lie. What seemed so cool, it’s a living hell – traffic jams, loooong lines in the restaurants, and the friggin’ gift you HAVE to buy. That’s what I always say to my husband – it’s just a day the market invented to sell stuff, let’s not fall for that, etc, blablabla.
And, even with all my wisdom, I simply can’t go through Valentines Day without making something sweet to my hubby – go figure. It is really a very peculiar holiday.
UPDATE: The Cookie Shop is this week’s guest blogger at The Wicked Noodle! Check out a delicious Banana Upside Down Cake recipe and Kristy’s awesome blog! Now, back to the studios…
Cream Filled Chocolate Sandwiches or Homemade Oreos (adapted from Martha Stewart’s Cookies: The Very Best Treats to Bake and to Share) – 40 sandwich cookies
I really liked these cookies – they are very chocolatey, crunchy and crumbly, and the filling is very similar to the cookies they were inspired by. I think they are great without the filling as well and I bookmarked this recipe as my new go to chocolate cookies.
For the Cookies
- 1 1/4 cups flour
- 3/4 cup unsweetened Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cup sugar, plus more for flattening the cookies
- 10 tbsp unsalted butter, room temperature
- 1 large egg, room temperature
For the Cream Filling (I used a few drops of red gel food coloring)
- 1/2 cup unsalted butter, room temperature
- 1/2 cup solid vegetable shortening
- 3 1/2 cups confectioner’s sugar
- 1 tbsp vanilla extract
Make the cookies
Preheat oven to 375° F. Into a bowl, sift together flour, cocoa powder, baking soda, baking powder and salt.
In the bowl of the electric mixer, cream sugar and butter until light and fluffy. Add the egg and beat to combine. With the mixer on low speed, add the flour mixture and beat until combined.
The recipe here asks to form balls with a 1 1/4-inch ice cream scoop, with I thought too much. I formed two teaspoon balls and flattened them onto parchment lined baking sheets, with the bottom of a glass dipped in sugar. At this point, I made the hearts with a cookie cutter.
Bake the cookies for 10 minutes or until they are firm. Let cool in the baking sheets over a wire rack.
Make the Vanilla Cream Filling
With an electric mixer, beat the butter and shortening until creamy. Add the confectioner’s sugar gradually, and beat until light and fluffy. Add vanilla and beat to combine.
Place the cream in a pastry bag fitted with a coupler (I used a ziploc bag) and pipe about 1 teaspoon of cream in the flat side of half of the cookies. Place remaining cookies on top, and press gently. Filled cookies can be stored in airtight containers for 2 days.