White Lily Soft Chocolate Sandwich Cookies |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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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! 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 |
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.
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