CHOCOLATE-DIPPED BANANA SANDWICH COOKIES
Divide and conquer: Chill the dough overnight. Make the filling and the glaze while the cookies bake and chill, then fill and dip. These little bonbons will hold for a few days too.
Provided by Food Network Kitchen
Categories dessert
Yield Makes: 36 sandwich cookies
Number Of Ingredients 15
Steps:
- For the cookies: Sift the flour, granulated sugar, cocoa powder and baking soda together in a medium mixing bowl and set aside. Whisk the butter, milk and egg yolk together in a separate bowl until uniform in color and texture. Add the butter mixture to the flour mixture and stir until it forms a dough. Divide the dough in half and place each half onto a sheet of plastic wrap or parchment paper. Form into two logs about 1 to 1 1/2 inches in diameter. Refrigerate for at least 4 hours to overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Remove one dough log at a time from the refrigerator. Slice into 1/4-inch-thick slices and place onto the baking sheets. Bake until firm and set, 8 to 10 minutes. Set aside on a rack to cool. Repeat with the second log.
- For the banana filling: Add the butter and shortening to a small bowl and beat with an electric mixer on medium speed until combined, about 1 1/2 minutes. Reduce the speed to low and add the confectioners' sugar in two batches. Add the extracts and mix until combined; set aside.
- Slice the banana into 3 dozen 1/8-inch-thick slices.
- To assemble the cookies: Place a heaping 1/2 teaspoon filling on each cookie. Place a banana slice on the filling, making sure it does not overlap the edge, and then cover with another cookie and press down gently.
- For the bittersweet ganache: Pour a couple inches of water into the saucepan and heat over medium-low heat to just below a simmer. Put the chocolate and shortening in a metal bowl and place over the hot water to melt, stirring often. If the water starts to steam too much, remove the bowl from the pan to avoid scorching the chocolate. When fully melted, remove from the heat, leaving the bowl of chocolate over the water. Using two forks, dip the sandwich cookies into the melted chocolate, turning gently to coat, and remove to wax paper. Allow to sit at room temperature until the chocolate is completely set, at least 2 hours.
- From Food Network Kitchen
CHOCOLATE-DIPPED MERINGUE SANDWICH COOKIES
These light, airy morsels are twice as nice with two meringue cookies and velvety ganache in between. -Donna Pochoday-Stelmach, Morristown, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 7 dozen.
Number Of Ingredients 9
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. , Preheat oven to 225°. In a small bowl, whisk confectioners' sugar and almond flour until blended. Beat egg whites on medium speed until foamy. Gradually add the sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in confectioners' sugar mixture., Transfer meringue to a pastry bag fitted with a #805 round pastry tip. Pipe 1-in.-diameter cookies 1 in. apart onto parchment-lined baking sheets. Using a finger moistened with water, smooth tops of cookies., Bake 40-45 minutes or until firm to the touch. Turn oven off (do not open oven door); leave cookies in oven for 1 hour. Remove from oven; cool completely on baking sheets., Place semisweet and unsweetened chocolates in a small bowl. In a small saucepan, combine cream and corn syrup; bring just to a boil. Pour over chocolate; stir with a whisk until smooth. Remove 1 cup ganache to another bowl; refrigerate 25-30 minutes or until mixture is thick enough to pipe, stirring occasionally. Reserve remaining ganache for dipping; let stand, covered, at room temperature, stirring occasionally., Transfer chilled ganache to a pastry bag fitted with a #802 round pastry tip.Pipe onto bottoms of half of the cookies; cover with remaining cookies. (Ganache may soften as it warms. If necessary, return ganache to refrigerator until firm enough to pipe.), Place toppings in separate shallow bowls. Dip each sandwich cookie halfway in room temperature ganache; allow excess to drip off. (If necessary, warm ganache in microwave for 10 seconds to thin slightly.) If desired, dip ganache in coarse sugar or crushed peppermint candies; place on waxed paper and let stand until set. Store in airtight containers at room temperature.
Nutrition Facts : Calories 47 calories, Fat 3g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 4mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
SHORTBREAD SANDWICH COOKIES
I layer a creamy, coffee-flavored filling between buttery shortbread, then dip the sandwiches in chocolate. Guests always love them.-Bertha Seyer, Oak Ridge, Missouri
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- Place ungreased baking sheets in the refrigerator. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well., Using a cookie press fitted with a ribbon disk, press dough into 2-1/2-in.-long ribbons on chilled baking sheets. Bake at 375° until edges are lightly browned, 6-8 minutes. Cool for 1 minute before removing from pans to wire racks to cool completely., For filling, in a small bowl, cream butter and confectioners' sugar until light and fluffy. Dissolve coffee in hot water; add to creamed mixture and mix until smooth. Spread 1 teaspoon filling on the bottom of one cookie; top with another cookie to form a sandwich. Repeat., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip one end of each cookie into chocolate, allowing excess to drip off and then in nonpareils. Place on waxed paper-lined baking sheets until set.
Nutrition Facts : Calories 130 calories, Fat 8g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 55mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
DIPPED PEANUT BUTTER SANDWICH COOKIES
You'll love to give tins of these chocolate-coated cookies to your lucky friends. The shortcut holiday recipe is almost too simple to believe! Here's how to make peanut butter cookies without eggs. -Jackie Howell, Gordo, Alabama
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 15 sandwich cookies.
Number Of Ingredients 4
Steps:
- Spread peanut butter on half of the crackers; top with remaining crackers to make sandwiches. Refrigerate until firm. , In a double boiler over simmering water or in a microwave, melt chocolate chips and shortening; stir until smooth. Dip sandwiches in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 151 calories, Fat 11g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 103mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE-DIPPED COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 24 cookies
Number Of Ingredients 8
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches until combined.
- Transfer the batter to a resealable plastic bag and snip the corner to create a 1/2-inch opening. Pipe the batter into 1/2-by-3-inch strips, about 2 inches apart, on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
- Line a baking sheet with parchment. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the cookies halfway in the chocolate, letting the excess drip off, then place on the prepared baking sheet. Refrigerate until the chocolate just sets, 10 to 15 minutes.
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