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Biscuit Sandwich Cookies
Recipe Summary
Yield: Makes 18
Ingredients
Ingredient Checklist
1 cup all-purpose flour, plus more for dusting
1/4 cup sugar
1/2 teaspoon coarse salt
1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
1/4 cup plus 1 tablespoon heavy cream
1/2 teaspoon pure vanilla extract
1 large egg yolk
6 ounces finely chopped milk chocolate, melted, or 1/2 cup chocolate-hazelnut spread (such as Nutella)
Gallery
Biscuit Sandwich Cookies
Recipe Summary
Yield: Makes 18
Gallery
Biscuit Sandwich Cookies
Biscuit Sandwich Cookies
Biscuit Sandwich Cookies
Recipe Summary
Yield: Makes 18
Recipe Summary
Yield: Makes 18
Yield: Makes 18
Makes 18
Ingredients
Ingredients
- 1 cup all-purpose flour, plus more for dusting
- 1/4 cup sugar
- 1/2 teaspoon coarse salt
- 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
- 1/4 cup plus 1 tablespoon heavy cream
- 1/2 teaspoon pure vanilla extract
- 1 large egg yolk
- 6 ounces finely chopped milk chocolate, melted, or 1/2 cup chocolate-hazelnut spread (such as Nutella)
Directions
Preheat oven to 325 degrees. Pulse flour, sugar, and salt in a food processor until combined. Add butter, and pulse until the mixture resembles coarse crumbs. With machine running, pour in 1/4 cup cream and the vanilla, and process until dough just comes together.
Roll dough between lightly floured sheets of parchment until 1/16 inch thick. Using a 2 1/2-inch fluted cutter, cut out 36 rounds, gathering together scraps and rerolling if needed. Space 1 inch apart on parchment-lined baking sheets. Chill in freezer until firm, about 15 minutes.
Whisk together egg yolk and remaining tablespoon cream. Brush onto tops of cookies. Bake until golden brown, 15 to 20 minutes. Let cool. (Unfilled cookies can be stored in an airtight container up to 4 days.)
Turn over half the cookies, and spread 1 heaping teaspoon chocolate or chocolate-hazelnut spread onto each. Top with remaining cookies. Refrigerate until set, about 15 minutes (or up to 2 days; cookies will soften slightly with longer storage).
Reviews (3)
Add Rating & Review
18 Ratings
5 star values:
6
4 star values:
5
3 star values:
6
2 star values:
1
1 star values:
0
Reviews (3)
Add Rating & Review
18 Ratings
5 star values:
6
4 star values:
5
3 star values:
6
2 star values:
1
1 star values:
0
Add Rating & Review
18 Ratings
5 star values:
6
4 star values:
5
3 star values:
6
2 star values:
1
1 star values:
0
18 Ratings
5 star values:
6
4 star values:
5
3 star values:
6
2 star values:
1
1 star values:
0
18 Ratings
5 star values:
6
4 star values:
5
3 star values:
6
2 star values:
1
1 star values:
0
- 5 star values:
- 6
- 4 star values:
- 5
- 3 star values:
- 6
- 2 star values:
- 1
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
06/23/2010
Refrigerating the dough might help.
Martha Stewart Member
Rating: Unrated
07/31/2008
the dough was too soft for me to roll out .. instead i rolled them into even balls and flattened them out to a circle on the pan before baking to its slightly golden around the edges. once filled they taste like the best thin homemade milanos.... soo good
Martha Stewart Member
Rating: Unrated
04/21/2008
These were a disaster. The cookies were really dry.
Martha Stewart Member
Rating: Unrated
06/23/2010
Refrigerating the dough might help.
Rating: Unrated
Rating: Unrated
07/31/2008
the dough was too soft for me to roll out .. instead i rolled them into even balls and flattened them out to a circle on the pan before baking to its slightly golden around the edges. once filled they taste like the best thin homemade milanos.... soo good
Rating: Unrated
04/21/2008
These were a disaster. The cookies were really dry.
All Reviews for Biscuit Sandwich Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Biscuit Sandwich Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
