It’s Day Ten in our annual 12 Days of Cookies series presented by Land O’Lakes on Twin Cities Live. For today’s recipe, Elizabeth visits the commercial kitchen space of the Salty Tart bakeries to make chocolate sandwich cookies held together with a super glossy, rich and fudgy filling. To make these treats perfect for the holidays, nationally recognized pastry chef Michelle Gayer creates festive cutouts and fills them with crushed peppermint candy.
For more recipes, be sure to visit www.landolakes.com. This year, Land O’Lakes is highlighting some classics like Best Ever Oatmeal Cookies and Classic Peanut Butter – you can find those recipes here. You can also find more holiday baking inspiration here.
Chocolate Sugar Cookie Dough
By Michelle Gayer from Salty Tart
1 cup butter, softened
½ cup + 1 Tbsp sugar
1 Tbsp + ½ tsp heavy cream
2 ¾ cups flour
1/3 cup cocoa powder
Cream together butter and sugar until light and fluffy. Scrape the mixing bowl. Add in yolks and heavy cream. Mix until totally incorporated then scrape the bowl again. In a separate bowl, whisk together the flour and cocoa powder, then add in with the rest of the ingredients and mix until a uniform dough forms. Wrap dough in plastic wrap and chill for at least 2 hours or until completely cold before rolling out on a well floured surface and cutting with a floured cookie cutter. Bake at 350 degrees for 12 minutes or until cookies appear dry and set on top. Cool completely before filling.
Chocolate Fudge Filling
12 oz semi sweet chocolate chips
2 cups butter, softened
1 ½ c powdered sugar
1 cup + 2 Tbsp cocoa powder
1 cup + 2 Tbsp light corn syrup
¼ tsp salt
Melt chocolate in microwave and allow to cool slightly. Sift together powdered sugar and cocoa powder. In a mixing bowl with an electric mixer or in the bowl of a stand mixer cream together butter, powdered sugar and cocoa powder until completely smooth, scraping the bowl once. Add in the melted chocolate and salt and mix until smooth and shiny.