Ingredients: |
Ingredients: FOR THE COOKIES:
1 1/2 cups all-purpose flour, plus more for work surface
1/2 tsp. coarse salt
3/4 cup[ (1 1/2 stick) unsalted butter, softened
3/4 cup sifted confectioners' sugar
1 large egg
FOR THE FILLING:
1/4 cup (1/2 stick) unsalted butter, softened
2/3 cup sifted confectioners' sugar
pinch of salt
2 tbsp. chestnut cream (creme de marron)
FOR THE GLAZE:
6 OZ. semisweet chocolate, coarsely chopped
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Directions: |
Directions:Sift together flour and salt into a medium bowl; set aside. Put butter in the bowl of an electric mixer. Mix on medium-high speed until fluffy, about 2 minutes. Add sugar; mix until smooth. Mix in egg. Reduce speed to low. Add flour mixture; mix until just combined. Wrap dough in plastic and refrigerate until firm, about 2 hours.
Preheat oven to 350º. Roll out dough on a lightly floured work surface to 1/8 inch thick. Cut into 1 1/2 inch rounds. Using a spatula, transfer rounds to baking sheets lined with parchment paper, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until edges are golden, about 12 minutes. Transfer to wire racks using a spatula; let cool completely.
Make filling: Put butter in the bowl of a electric mixer. Mix on medium speed until smooth, about 3 minutes. Add sugar, salt, and chestnut cream; mix until smooth.
Make glaze: Melt chocolate in a small pan over low heat, stirring constantly; set aside.
Sandwich the cookie with filling in the middle. Dip half of the cookie in melted chocolate and then refrigerate so the glaze can set. |
This recipe for BUTTER COOKIE SANDWICHES WITH CHESTNUT CREAM is from