For our second Dorie’s Cookies recipe, we have a homemade take on the Oreo, Chocolate Crème Sandwiches. These are as you’d expect– sturdy, crisp chocolate cookies with vanilla cream filling sandwiched in between. The cookies are made from a simple roll-out dough. I used a combination of black and Dutch process cocoa to get them extra dark. I had a bunch of dough scrap leftover (which always happens with rolled dough), but I baked it off, too, and tucked it into the freezer in case I need to make cookie crumbs for something one day. I was a maybe little skimpy with the powdered sugar and butter filling, but these were good! Different flavored fillings would also be fun here.
For the recipe, seeDorie’s Cookies by Dorie Greenspan. It’s also here. Don’t forget to check out the rest of the TWD Blogroll and please join us if you haven’t already!
Okay, you win on photo this week for these, yours look perfect and perfectly smushed…I need to work on my smushing skills. I smiled when I read your comment on my blog about my “set of scalloped cutters” as it is a set of 1 and I think I got it during TWD BFMHTY for one of the recipes…but I do use it a lot, it makes a pretty flower. 🙂 So happy to be baking with you again as well…I follow you anyway because I need more inspiration in my baking life. xo