Recipe by diner524
Chocolate slice and bake wafers filled with luscious homemade buttercream makes a delicious combination. Perfect for St. Patricks day treats. Found this recipe at Land O Lakes website. Prep time doesn't include chilling time.
Top Review by twissis
Made for ZWT-8 to satisfy my "Cookie Monster" persona (a rep well-earned). So I have a question - Have you ever tried to make a "square log"? I frankly couldn't figure out how to do it w/o using a mold of some kind. I tried & it was very ugly, so you'll have to settle for the rectangles I finally managed to get using the sides of a refrigerator storage container as a mold. Other than that little detail, these to-die-for cookies were easy-to-fix & they're pretty too (even if I do say so myself). The amt of "Irish cream" (or coffee) is very sml, but if entirely kid-friendly is a goal - It might be fun to add green food colouring to the butter/powd sugar filling mixture. Thx for sharing this truly yummy recipe w/us. Gotta go now. I'm a "woman w/a mission" because it was definitely not a part of my plan for DH hide the cookies!
- 177.44 ml butter, softened
- 177.44 ml sugar
- 1 egg
- 4.92 ml vanilla
- 354.88 ml all-purpose flour
- 177.44 ml unsweetened cocoa
- 1.23 ml salt
- 354.88 ml powdered sugar
- 59.14 ml butter, softened
- 9.85-14.78 ml irish cream (can sub 2-3 teaspoons strong brewed coffee)
- powdered sugar, if desired
Directions See How It's Made
- Combine 3/4 cup butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, cocoa and salt. Beat until well mixed.
- Divide dough in half; shape each half on lightly floured surface into 8-inch long square log with 1 1/2-inch sides. Wrap in plastic food wrap; refrigerate until firm (2 hours or overnight).
- Heat oven to 325°F Cut logs into 1/4-inch square slices with sharp knife. Place squares 1 inch apart onto ungreased cookie sheets. Bake for 6 to 8 minutes or until set.
- Combine powdered sugar and 1/4 cup butter in small bowl. Beat at low speed, adding enough liqueur for desired spreading consistency. Spread about 1 teaspoon filling on cookie, top with second cookie. Press together gently. Sprinkle with powdered sugar, if desired.
- Make Ahead: Prepare cookies as directed; cool completely. Freeze in airtight container up to 1 month. When ready to use, thaw cookies completely. Prepare filling and assemble cookie sandwiches as directed.
- Recipe Tip
- Make sure not to slice the cookie dough too thick or the cookies will not be crisp.