Chocolate and Vanilla Sandwich Cookies 25.000

Renee Comet for The Washington Post

Holiday Cookies 2006 Dec 13, 2006

You can also fill these double-decker cookies with cooked/reduced seedless raspberry jam. Adapted from cookbook author Nick Malgieri.

Store the unassembled cookie bases between sheets of wax paper in an airtight container for up to 10 days, or freeze, well wrapped, for up to 1 month. Make the filling and assemble the cookie sandwiches on the day you intend to serve them.

Servings: 25 - 30 sandwich cookies
  • For the cookies
  • 1/2 batch pasta frolla, chilled (see separate recipe)
  • Flour, for rolling the dough
  • For the filling
  • 1/3 water
  • 1 tablespoon light corn syrup
  • 2 tablespoons unsalted butter
  • 6 ounces best-quality semisweet chocolate, cut into 1/4-inch pieces
  • Sifted confectioners' sugar, for dusting

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For the cookies: Place the chilled dough on a lightly floured work surface. Squeeze and knead the dough to make it malleable again, but not soft. Shape the dough into a fat cylinder and divide in half. Re-flour the work surface and 1 of the pieces of dough and flatten it into a rough square. Roll out the dough, moving it frequently and adding pinches of flour under and on it to keep it from sticking, to a 10-inch square. Use a fluted or plain 2-inch round cutter to cut the dough into 25 cookies. Place them, spaced about 1 inch apart, on 1 of the baking sheets. Repeat with the second piece of dough. Use a 1-inch plain round or decorative cutter to cut the center out of half the cookies. Reroll the scraps to make more cookies, or press them together and add to the reserved piece of dough for another use.

When ready to bake, position racks in the upper and lower thirds of the oven; preheat to 375 degrees. Have ready 2 rimmed baking sheets lined with parchment paper or aluminum foil.

Bake for about 10 to 12 minutes, until the cookies are light golden and firm. Be careful not to overbake the cookies, or they will be hard and tough. Slide the papers from the baking sheets to wire racks to cool.

While the cookies are baking, prepare the chocolate filling: Combine the water, corn syrup and butter in a small saucepan. Cook over medium-low heat for 3 to 4 minutes or until the mixture starts to bubble around the edges. Remove from the heat and add the chocolate, making sure it is submerged in the mixture. Let stand 3 or 4 minutes, then whisk until smooth. Transfer to a small bowl and let cool to room temperature.

To assemble: Invert the un-cut-out cookies and spread about a teaspoon of filling on each. Top with the cut-out cookies. Immediately before serving, dust the cookies very lightly with confectioners' sugar.

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Recipe Source

Nick Malgieri

Tested by Joe Yonan.

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