White Chocolate Sandwich Cookies

The Prepared Pantry

These are easy to make refrigerator cookies. The cookie contains both dark
chocolate and cocoa for a full chocolate flavor. The filling is made with
white chocolate chips or wafers. These are refrigerator cookies which
means you can make some now and save the rest for later. We like these
cookies.

1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 teaspoon salt
1 large egg
1 teaspoon vanilla extract
3/4 cup pure dark chocolate chips or semisweet chips
1 1/2 cups all-purpose flour
3 tablespoons cocoa powder
1 teaspoon baking soda

Cream the butter and sugars together with the paddle attachment of your
mixer. Add the salt, egg, and vanilla and beat until smooth. Add the
peanut butter and mix. Add the flour, cocoa, and baking soda and beat
until combined. Refrigerate the dough for 20 minutes to firm up slightly.
Divide the dough into two portions. Using wax paper, roll each portion
into logs 1 1/4-inches in diameter. Refrigerate for two hours or until
firm Preheat the oven to 325 degrees. Cut cookies into slices just thicker
than 1/4 inch. Place them on a greased baking sheet and bake 11 minutes or
until the cookies are done. Cool on a wire rack. After cooling, put a dab
of filling between two cookies and squeeze together.

For the filling: Mix 1/4 cup whipping cream, one tablespoons butter, and 2
tablespoons of light corn syrup in a heavy saucepan. Heat until it
simmers. Remove the pan from the heat and immediately add six ounces of
semisweet baking chocolate chopped into pieces or six ounces of Imported
Gourmet White Chocolate Wafers. Stir until the chocolate is melted into a
smooth sauce. The filling will thicken as it cools.

Baker's note: We used our white chocolate wafers for this recipe and found
that it did not take much whipping cream to reach the right consistency;
1/4 cup was enough. Different chocolates may create different
consistencies. Six ounces of wafers is just over a cup; fill a one-cup
measure to 1/2 inch above the rim.

Sandy U.



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