Recipe from Baked Explorations by Matt Lewis and Renato Poliafito ("Stewart, Tabori & Chang", 2010)I suppose the baked obsession with cookie sandwiches is built on the memory and endurance of the Oreo. The Oreo, a cookie only the American palette could love, was probably created in our hometown of New York City (at the Nabisco factory in Chelsea), though it is hardly a regional treat anymore. There is no sense in trying to upgrade, tweak, or improve upon this American icon, and it should be left undisturbed. So, consider this recipe a mere tribute. The chocolate sandwich cookies are crisp and toothsome, with a hint of salt and pepper that works beautifully with the cocoa powder, and we filled the whole thing with a pretty close approximation of the classic Oreo filling, sans trans fats and other chemical no-nos. Unlike the original, these do not cry out to be dunked in milk, and they actually make a rather chic after-dinner treat. Ingredients for the cookies:
- 3 ½ cups all-purpose flour
- ¾ teaspoon salt
- ¼ teaspoon fleur de sel, plus more for decorating
- 2 teaspoons white pepper
- ¼ cup dark unsweetened cocoa powder (like Valrhona)
- 1 ½ cups (3 sticks) unsalted butter, cut into 1-inch cubes, cool, but not cold
- 1 ¼ cups granulated sugar
- 1 ¾ cups confectioners' sugar
- 3 large egg yolks
- 1 tablespoon pure vanilla extract
- 3 ounces good-quality dark chocolate (60 to 72%), melted
For the vanilla filling
- 5 ounces vegetable shortening, at room temperature
- 2 ounces (4 tablespoons) unsalted butter, cut into small chunks, at room temperature
- 3 ½ cups confectioners' sugar, sifted
- ½ teaspoon salt
- 1 tablespoon pure vanilla extract
- 1 teaspoon light rum
Yield: approximately 36 cookie sandwiches
Make the Cookies:
In a large bowl, sift together the flour, salt, fleur de sel, white pepper, and cocoa powder. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugars together until light and fluffy, about 3 minutes. Scrape down the bowl, and add the egg yolks, one at a time, beating until each is incorporated. Add the vanilla and melted chocolate and beat until uniform in color. Scrape down the sides and bottom of the bowl and beat again for 10 seconds.
Add half of the dry ingredients and beat for 15 seconds. Again, scrape down the bowl, add the remaining dry ingredients and beat until just incorporated. Loosely shape the dough into two balls, wrap them tightly in plastic wrap, and refrigerate them for at least 3 hours.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Unwrap one ball of dough and divide it into two equal portions. Place the first portion on a lightly flour-dusted work surface and return the other to the refrigerator.
Use your hands to knead the dough until pliable and form into a small disc. Roll the dough into a ¼ -inch-thick round. It will be slightly sticky, so you may have to flip and lightly flour it a few times while you work. Use a 2-inch round cookie cutter to create your sandwich tops and bottoms, and transfer them to the prepared baking sheets, leaving about 1 inch of space around each cookie. Continue the process with the remaining dough. Extra dough scraps can be refrigerated and rerolled, if desired.
Sprinkle the tops of the cookies with a little fleur de sel, then bake them for 10 to 12 minutes, rotating the sheets halfway through the baking time. The tops of the cookies should look a bit dry and possibly cracked. Place the baking sheets on wire racks to cool for 5 minutes. Use a spatula to transfer the cookies to the racks to cool completely before filling them.
Make the Vanilla Filling:
In the bowl of a standing mixer fitted with the paddle attachment, beat the shortening and butter until lump free and smooth. Add the sugar in three parts, mixing each part until just combined. Add the salt, vanilla, and rum and beat again for 10 seconds. The filling should be thick but spreadable (like the inside of an Oreo). If it is too thick, add a drop or two of water as needed. Keep adding water to reach the desired consistency, but do not add too much water or the filling will be too thin.
Alternatively if the mixture is too thin, add a few tablespoons of confectioners' sugar.
Assemble the Salt-N-Pepper Sandwich Cookies:
Use a pastry bag or a small spoon to apply about 2 tablespoons of filling to the flat side of a cookie. Place another cookie, flat side down, on top. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all the sandwich cookies are made. Let them set up for about 15 minutes before serving. Store the cookies at room temperature in an airtight container for up to 3 days.
Baked Note: In this recipe, I suggest using a 2-inch round cookie cutter; however, it is only for guidance. Obviously, you can use any size, shape, and type of cookie cutter you fancy or have on hand. Also, note that while I prefer a crisp 1/4-inch cookie, I have plenty of friends that like them a bit thicker and chewier. If you are like them, simply roll out the dough to 1/2 inch thick and bake the cookies for a minute less.