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Double Chocolate Sandwich Cookies https://www.metro.ca/userfiles/image/recipes/biscuits-sandwichs-double-chocolat-10211.jpg PT30M PT24M PT1H49M
In a large bowl, with an electric mixer beat together the butter, sugar, egg and vanilla until light and fluffy, about 2 minutes.In another bowl, sift together the flour, cocoa, baking soda and espresso powder.Stir dry ingredients into the egg mixture, mixing until well combined.Using damp hands roll the dough into two logs about 2” (5 cm) in diameter.Wrap in plastic wrap and chill for at least two hours.Using a sharp knife slice each log into 30 rounds about ¼“ (6 mm) thick.Place on parchment paper lined baking sheets and bake for 22 to 24 minutes, until cookies are firm to the touch.Cool on the baking sheets for 10 minutes before removing.In a small saucepan, heat the cream until just under a boil and pour over the chopped chocolate, stirring until smooth.Stir in the softened butter.Refrigerate ganache until cool and thickened, about 45 minutes.Spoon a heaping tablespoonful of the chocolate ganache on the centre of the bottom of a cookie and spread to the edge.Top with a second cookie, bottom side in, and press gently so that the ganache just peaks out over the edges.Roll the edges of the cookie in Holiday sprinkles or crushed candy cane.
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Double Chocolate Sandwich Cookies

Double Chocolate Sandwich Cookies

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15
cookies
0:30
Preparation
0:24
COOKING
1:49
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • chocolate wafers


    Flyer Deal  (1)
    SAVE $1.98 ON 2
    BETTY CROCKER CAKE, COOKIE OR BROWNIE MIX OR HERSHEY'S CHIPITS CHOCOLATE CHIPS

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    2 for $6.00

    SELECTED SIZES, SELECTED VARIETIES, OR 3.49 EA.


  • 1 cup
    (250 mL)
    unsalted butter , room temperature, softened
  • 1 cup
    (250 mL)
    Irresistibles Bio Organics sugar
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    500 g


  • 1
    large eggs
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    SAVE $2.00
    SELECTION LARGE EGGS

    SELECTION LARGE EGGS

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    30 un. OR IRRESISTIBLES OR LIFE SMART ORGANIC MAPLE SYRUP 500 - 540 ml SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    pure vanilla extract
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    46 ml OR PUMPKIN PIE SPICE 35 g


  • 2 cups
    (500 mL)
    Selection all purpose flour
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    2.5 kg SELECTED VARIETIES


    LIFE SMART GLUTEN FREE FLOUR MIX

    LIFE SMART GLUTEN FREE FLOUR MIX

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    1 kg


  • 1/2 cup
    (125 ml)
    Selection cocoa
  • 1/4 tsp.
    (1 1/4 mL)
    Selection baking soda
  • 1 Tbsp.
    (15 mL)
    freshly ground espresso (optional)
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    930 g or MAXWELL HOUSE COFFEE CAPSULES 30 un. SELECTED VARIETIES


    MUSKOKA COFFEE

    MUSKOKA COFFEE

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    400 - 454 g SELECTED VARIETIES


  • chocolate ganache filling


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    SAVE $1.98 ON 2
    BETTY CROCKER CAKE, COOKIE OR BROWNIE MIX OR HERSHEY'S CHIPITS CHOCOLATE CHIPS

    BETTY CROCKER CAKE, COOKIE OR BROWNIE MIX OR HERSHEY'S CHIPITS CHOCOLATE CHIPS

    2 for $6.00

    SELECTED SIZES, SELECTED VARIETIES, OR 3.49 EA.


  • 1/2 cup
    (125 ml)
    35% cream
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    1 L SELECTED VARIETIES


  • dark chocolate, chopped


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    45 un WHILE QUANTITIES LAST


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    SELECTED SIZES SELECTED VARIETIES


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    SELECTED SIZES SELECTED VARIETIES


    HOSTESS OR OLD DUTCH HALLOWEEN CHIPS

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    40 - 45 COUNT


    LINDT SWISS CLASSIC CHOCOLATE

    LINDT SWISS CLASSIC CHOCOLATE

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    100 g SELECTED VARIETIES


    MARS FUN SIZE ASSORTED HALLOWEEN CHOCOLATE

    MARS FUN SIZE ASSORTED HALLOWEEN CHOCOLATE

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    50 un. WHILE QUANTITIES LAST


    FREE 2B CHOCOLATE

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    119 g SELECTED VARIETIES


  • 1/4 cup
    (60 g)
    unsalted butter, softened
  • 1/2 cup
    (125 mL)
    decoration holiday coloured sprinkles for decorating
Imprimer ma sélection

Preparation

In a large bowl, with an electric mixer beat together the butter, sugar, egg and vanilla until light and fluffy, about 2 minutes.

In another bowl, sift together the flour, cocoa, baking soda and espresso powder.

Stir dry ingredients into the egg mixture, mixing until well combined.

Using damp hands roll the dough into two logs about 2” (5 cm) in diameter.

Wrap in plastic wrap and chill for at least two hours.

Using a sharp knife slice each log into 30 rounds about ¼“ (6 mm) thick.

Place on parchment paper lined baking sheets and bake for 22 to 24 minutes, until cookies are firm to the touch.

Cool on the baking sheets for 10 minutes before removing.

In a small saucepan, heat the cream until just under a boil and pour over the chopped chocolate, stirring until smooth.

Stir in the softened butter.

Refrigerate ganache until cool and thickened, about 45 minutes.

Spoon a heaping tablespoonful of the chocolate ganache on the centre of the bottom of a cookie and spread to the edge.

Top with a second cookie, bottom side in, and press gently so that the ganache just peaks out over the edges.

Roll the edges of the cookie in Holiday sprinkles or crushed candy cane.

Source : Foodland Ontario

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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