These chocolaty sandwich cookies, submitted by Susie Hoglund of Shorewood, are egg-free and gluten-free (if made with gluten-free oats).
Cocoa Cinnamon Cream Cheese Sandwiches
Recipe tested by Kate Fons
Makes about 4 dozen
Chocolate cookie slices:
- 1 bag (10 ounces) dark chocolate chunks or chips
- 1 ¼ cups rolled oats
- 1/3 cup brown rice flour
- 2/3 cup packed brown sugar
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon fine sea salt
- ¼ teaspoon baking soda
- 4 tablespoons cream cheese, softened slightly, cut into ½-inch pieces
- 12 tablespoons (1 ½ sticks) unsalted butter, softened slightly, cut into ½-inch pieces
- 1 teaspoon vanilla extract
- 2 teaspoons water
Cocoa cinnamon cream cheese filling:
- 1 bag (10 ounces) white chocolate chips
- 6 ounces cream cheese, room temperature
- ¼ cup (½ stick) unsalted butter, room temperature
- ¼ cup unsweetened cocoa powder
- 2 to 3 teaspoons ground cinnamon (depending on your taste, and the strength of the cinnamon)
- Powdered sugar, ground cinnamon and/or cocoa for sprinkling
Make chocolate cookies: In a large food processor fitted with a steel blade, combine chocolate, oats, brown rice flour, brown sugar, cocoa, salt and baking soda. Pulse and process until mixture is finely ground; some bits of oats will be visible in the otherwise dark mixture.
Add cream cheese, butter, vanilla and water. Pulse and process until dough comes together.
Turn out dough onto waxed paper and gather together, then divide into 4 equal pieces. At this point, refrigerate dough 10 minutes or more, if it is too soft to handle. Form each part into a log about 9 to 10 inches long and 1 to 1 ¼ inches in diameter. Wrap each log in wax paper and plastic wrap or a bag and refrigerate or freeze until firm.
Preheat oven to 350 degrees.
Logs are easiest to slice, and the cookies are easiest to bake, and keep their shape best, if the dough is very cold. Depending on the temperature of your refrigerator or freezer, slice cold or even frozen, into about 3/8-inch slices. Each log will yield about 24 slices.
Bake slices in preheated oven on parchment-lined cookie sheets, about 24 to a sheet, about 7 minutes. Let cool on cookie sheet.
Make filling: Melt chips in a large glass bowl in microwave at 25- to 40-second increments, stirring until smooth; cool. Beat cream cheese in a large bowl with an electric mixer until smooth and lightened; add melted chocolate, and beat until smooth. Beat in softened butter. Add cocoa and cinnamon and beat until incorporated.
Spread half the cookies with ½ to 1 teaspoon of filling, then top with remaining cookies to form sandwiches. Sprinkle finished sandwiches with powdered sugar, cinnamon and/or cocoa, as desired.
Store covered in refrigerator; best served at cool room temperature.
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December 04, 2019 at 01:00AM
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Cocoa Cinnamon Cream Cheese Sandwiches - Milwaukee Journal Sentinel
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