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Chocolate-Cinnamon Sandwich Cookies

12/10/2011

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These cookies are really good and really easy to make.  The cookie recipe is one from epicurious.com that is part of a recipe for chocolate candy cane cookies.   The filling recipe I modified to make cinnamon instead of peppermint.  Try them this weekend.
---Karly

CHOCOLATE-CINNAMON SANDWICH COOKIES

Cookies
1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder (preferably Dutch-process)
¼ teaspoon salt
1 cup sugar
¾ cup (1 ½ sticks) unsalted butter, room temperature
1 large egg

Filling
1 cup powdered sugar
¾ cup (1 ½ sticks) unsalted butter, room temperature
1 ½ teaspoons cinnamon
 
Preheat the oven to 350 degrees.  In a bowl, whisk together the flour, cocoa power, and salt. Set aside.  In another bowl, beat the butter and sugar together with a mixer until light and fluffy.  Beat in the egg.  Add the flour mixture and beat until blended (I found that after a certain point, I had to mix it with my hands).  Scoop the dough by tablespoonfuls and roll into balls.  Place on cookie sheet lined with parchment paper.  Using the bottom of a glass, flatten the cookies until they’re about 2-inch rounds (the edges will crack some).  Bake at 350 degrees for 9-11 minutes, or until the cookies no longer look wet, and a small indentation appears on the top of them when lightly pressed with fingers.  Cool completely on racks before filling.

In a medium bowl, beat the butter, powdered sugar, and cinnamon with a mixer until well blended.  Spread filling on one cookie and top with another.  Store them in an airtight container.

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