Homemade Chocolate Sandwich Cookies #Choctoberfest

This post is sponsored by Imperial Sugar and Divine Chocolate.  I received product to assist in the creation of this recipe.  There was no monetary compensation given.  All content, opinions and writings are strictly my own.

I cut these chocolate sandwich cookies into fun Witches Hats and Black Cats for Halloween but you can just cut them into rounds if you want a more traditional cookie that reminds you of those that you buy in the store.

Welcome to Day 2 of Choctoberfest.......

I hope you all enjoyed the recipes we shared yesterday for our first day of this event, led by Allison of Triple Chocolate Kitchen.  I was amazed by all the wonderful and creative recipes that were shared.

Did you all remember to enter the raffle to win the great prizes being offered by our sponsors, Imperial Sugar and Divine Chocolate?  If not, you need to run over to my Welcome Post and enter to win right this minute.  Go ahead.  I will wait for you.

Imperial Sugar is synonymous to me as Family Fun.  They make every holiday so tasty.  Not only do they have fine product but they are very generous.  Nearly every blogging event in which I partake has Imperial Sugar sharing their product with the bloggers.  For this event, I received Granulated Sugar but every recipe that I made for this event contains Imperial Sugar exclusively.  That means for my Chocolate Cake Donuts from yesterday, made with brown sugar, I used Imperial Brand.  Today's post used both granulated and powdered sugar and both were Imperial Brand. 

The Imperial Sugar website is chock full of fun Halloween recipes that you can make up with your little ghosts and goblins.  Imperial is also offering a fun contest for us to enter.  It is their Annual Scary Scramble.  It started yesterday and runs until October 20th.  There will be 25 lucky winners so make sure you follow the link to learn more and to enter the contest.

I found this recipe for Cocoa Dunkers in a Cuisine at Home Magazine.  It had you cut the cookies into rounds and then use a cookie stamp to further flatten them before baking.  I decided to cut mine into Halloween shapes instead.  When it came time to add the cream filling, I found it was better to use clean hands and kind of mold the filling onto one of the cookies before topping with the next.  If you are just making them round you can plop the filling in the center and press another cookie on the top to spread the filling.

I was pretty pleased with how they turned out.  I was a little concerned when I read the recipe as it uses shortening for the filling.  But Cuisine at Home has never let me down and this recipe was no different.  The filling tastes just like those store bought sandwich cookies that we all know and love.

Don't forget to scroll down after my recipe to see what the others created to share with you today.  Happy Hauntings.........

#chocolate, #cookies, #Halloween, #cream

Desserts, Cookies, Holidays, Halloween

American

Yield: 24 Cookies

Author: Wendy Klik

Chocolate Halloween Sandwich Cookies

I cut these chocolate sandwich cookies into fun Witches Hats and Black Cats for Halloween but you can just cut them into rounds if you want a more traditional cookie that reminds you of those that you buy in the store.

ingredients:

• 1/4 c. extra dark cocoa
• 1/4 c. unsweetened cocoa
• 1/4 c. hot water
• 2 c. flour
• pinch of salt
• 1 1/2 c. butter, room temperature
• 1 c. sugar (I used Imperial)
• 1 egg
• 1 t. vanilla
• 2 1/4 c. powdered sugar (I used Imperial)
• 1/2 c. shortening
• 1 t. vanilla
• pinch of salt

instructions:

How to cook Chocolate Halloween Sandwich Cookies

1. Combine the cocoa powders in a small bowl.  Add the water and stir to form a paste.  Set aside.
2. Place the butter and sugar in the large bowl of a stand mixer, fitted with the paddle attachment, and beat until light and fluffy.  Add the cocoa paste, egg and vanilla.  Beat at low until just combined.  Remove from bowl, wrap in plastic wrap and freeze for at least an hour.
3. Divide the dough into 2 pieces.  Roll each piece between layers of parchment paper until 1/4" thick.  Place in the freezer until firm along with the cookie cutters.
4. Cut the rolled dough into shapes using the cold cookie cutters and place onto baking sheets that have been covered with parchment or a silicone mat. Place in the freezer along with the scraps that have been rerolled.   Make sure that each cookie has a double for when you sandwich them.
5. After about 5 minutes, cut the remaining dough into shapes and place on the baking sheets with the others. Return to the freezer while the oven preheats to 350*.  Bake the cookies for 10 minutes.  Remove from baking sheets to a wire rack to cool completely.
6. In large bowl of stand mixer, fitted with the paddle attachment, cream together the shortening, powdered sugar and vanilla, starting at low speed until incorporated and then increasing speed and beating until the filling is creamy and thick.
7. Using clean hands, mold the filling to fit over the bottom cookie, place a second cookie on top, creating a sandwich and pressing down lightly until it sticks.

NOTES:

adapted from a recipe found in Cuisine at Home, issue #131

Calories
263.97

Fat (grams)
16.25

Sat. Fat (grams)
9.09

Carbs (grams)
28.32

Fiber (grams)
0.61

Net carbs
27.71

Sugar (grams)
19.17

Protein (grams)
1.79

Sodium (milligrams)
105.88

Cholesterol (grams)
40.66

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