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decorated with white chocolate, dark chocolate, or a combination of both for a
marbled effect. The dough is sugarless; the calorie conscious can use them to sandwich
a thin layer of fruit preserves.
PREPARATION TIME: 40 minutes
BAKING TIME: 15-17 minutes per batch
DOUGH:
14 tablespoons (7 ounces; 200 grams) butter
1 large egg
3-4 tablespoons sour cream
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 teaspoon baking powder
4 cups (500 grams) all-purpose flour
FILLING:
14 tablespoons (7 ounces; 200 grams) butter
1 1/2 cups plus 2 tablespoons (200 grams) powdered sugar
3 tablespoons unsweetened cocoa powder
DECORATION:
Melted chocolate
EQUIPMENT:
Round cookie cutter
Cookie sheets
PREPARATION:
- Preheat the oven to 350 degrees.
- Cream the butter in a large bowl until light and fluffy.
- Add the egg, sour cream, lemon juice, vanilla,
and baking powder,
and mix until combined. - Slowly add the flour, and mix well. If the dough
feels dry, add another
tablespoon of sour cream. - Roll the dough onto wax paper into a 1/8-1/4-inch thick sheet.
- Cut out the cookies using your cookie cutter.
- Put the cut cookies on a greased cookie sheet.
- Bake at 350 degrees for 15 minutes.
- Let the cookies cool.
- For the filling, cream the butter with the sugar
and the cocoa powder
until light and fluffy. - Spread the filling over the bottom of one cookie,
and press a second
cookie bottom side down onto the filling. - Cover the top of the cookie sandwiches with
melted chocolate.