White Lily Soft Chocolate Sandwich Cookies

When DH and I went to the Southern Women's Show in Raleigh back in April, we saw a presentation by the White Lily flour folks. It was a great presentation and the cookie samples were tasty, so I am putting the recipes here for safekeeping. I haven't tried these myself yet, so if you try them, let me know how they come out!

• Ready In: 1 hr 10 mins
• Serves: 15
• Yields: 15 sandwich cookies

Ingredients

• 2 3⁄4 cups all-purpose flour
• 1⁄4 teaspoon baking soda
• 1⁄2 teaspoon salt
• 3⁄4 cup  cocoa
• 1⁄2 cup  Butter Flavor Crisco
• 1  cup sugar
• 1  egg
• 1 1⁄2 teaspoons vanilla
• 3⁄4 cup sour cream

• white chocolate ganache ingredients

• 1⁄4 cup  whipping cream
• 1  cup white chocolate chips

Directions

1. Heat oven to 375°F Coat cookie sheet with no-stick cooking spray. Whisk together flour, baking soda, salt, and cocoa in medium bowl. Combine shortening, sugar, egg, and vanilla in a large bowl, beat for 2 minutes.
2. Stir in sour cream and half the dry ingredients. Stir in remaining dry ingredients. Roll into 2" balls with oiled hands; place on prepared baking sheet about 3" apart. Dip bottom of glass into flour; press down to about 1/2" thickness.
3. Bake for 10-11 minutes or until cookies look dry on the top. Cool 2 minutes; remove cookies to cooling racks. Cool completely.
4. Bring whipping cream for ganache to a boil in a small saucepan. Remove from heat. Add white chocolate chips; stir until melted and smooth. Chill in refrigerator for 20-30 minutes or until spreading consistency.
5. Spread the bottoms of half the cookies with ganache; top with remaining cookies.