Cookie Sandwiches With Brandy
Cookie Sandwiches with Brandy Filling
& White Chocolate Drizzle.
This is an incredibly easy recipe that is truly fool-proof. The trick is to pull the cookies out of the oven when they still look a little undone. These are great for last minute, oh-crap-i-forgot, desserts to bring along with you.
- 3/4 cup sugar (+ a little extra)
- 2/3 cup vegetable oil
- 2 tsp baking powder
- 2 tsp vanilla
- 1/2 tsp salt
- 2 eggs
- 2 cups all purpose flour
- 1/2 cup white chocolate chips (for drizzle)
- 2 1/2 cups confectioner's sugar
- 1/2 cup vegetable shortening
- pinch of salt
- 1 tsp vanilla
- 1 tbsp brandy
- 2 tsp cold water (roughly)
- Heat oven to 400° F. In a large bowl, mix the sugar, oil, baking powder, vanilla, salt, and eggs until well combined. Stir in the flour.
- Drop dough by teaspoon fulls on an ungreased cookie sheet. Using a clean drinking glass ( or anything with a flat glass bottom) and press onto rolled dough to flatten them to roughly 1/4". Taking the same glass (pregreased from the cookie dough), dip in the extra sugar and press on the cookie to coat the top in sugar.
- Bake 8-10 minutes or until the edges feel set. It's okay if they feel soft in the middle, they'll set up outside of the oven. Cool completely on a wire rack.
To finish them off:
- Beat together the sugar, shortening, salt, vanilla, and brandy. Mixture will seem crumbly, but it will come together. Add a teaspoon of water and continue mixing until you've reached a good consistency. Filling should feel slightly stiff but not dry.
- Add filling to a pastry bag and fill cookies.
- Melt chocolate chips in the microwave (I like to add a small amount of vegetable oil to the chips prior to give them a good drizzle consistency; about 1/2 a teaspoon is fine).
- Using a fork, drizzle on top of the cookies and let dry.