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Vanilla Spritz Sandwiches

Vanilla%20Spritz%20Sandwiches%201.jpg

I had a request to post the recipe for the cookies I posted last Saturday on Photo Hunt, so here they are:

Vanilla Spritz Sandwiches (from The Art of the Cookie by Shelly Kaldunski)

2 1/4 cups all purpose flour
1/2 t. salt
3/4 cup plus 2 T. unsalted butter (at room temp)
1 c. powdered sugar
1 large egg (room temp)
1 t. vanilla
chocolate glaze

In a bowl, whisk together flour and salt. In electric mixer, beat butter and sugar on medium speed 2-3 min. until light and fluffy. Add egg and vanilla and beat on low speed until incorporated. Slowly add flour mixture and beat on low until just incorporated, scraping down sides of bowl. Transfer dough to a large pastry bag with large star tip, or a dough press.

Pipe rosettes onto ungreased cookie sheets, and chill 15 minutes. Heat oven to 325.

Bake until firm but not golden (14-15 minutes). Let cool on cookie sheets for 5 minutes, then transfer to wire rack. Make chocolate glaze.

Chocolate Glaze

1/2 c. heavy cream
1 1/2 T. unsalted butter
6 oz. semisweet chocolate chips
pinch of salt

Bring cream and butter to boil in a small pan. Remove from heat. Add chocolate and salt and stir to cover chocolate. Let stand for 1 minute. Slowly whisk until smooth. Let cool for 40 minutes, stirring occasionally, until thick and smooth.

Match cookies by size and spread glaze on flat half of cookies, making sandwiches. Let chocolate set by leaving cookie sandwiches on rack for 30 minutes before putting in an airtight container to store.

*** I doubled the recipe. I used a pastry bag, but it was difficult to squeeze out dough. Next time I would use a larger tip or just use my cookie press!

Comments (1)

Chachalaca:

Pssst...thank you! I can't wait to make these.

I have no clue how you work and now are a mother to an exchange student AND are doing all these super cool things...not to mention cooking and baking. You amAze me, Palma!!

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