Brown Sugar Sandwich Cookies
Ingredients
The cookie dough
-
2 ½
cups
whole wheat pastry flour
-
1
teaspoon
baking powder
-
scant 1
teaspoon
salt
-
2
tablespoons
poppy seeds
-
6
ounces
unsalted butter, room temperature
-
⅔
cup
brown sugar
-
2
large
egg yolks
-
1
tablespoon
vanilla extract
-
2-3
tablespoons
milk
The topping
-
1
tablespoon
big flaky sea salt (optional)
-
1
tablespoon
turbinado sugar (optional)
-
6-7
ounces
dark chocolate, chopped
Instructions
- Preheat the oven to 350°F with the rack in the top third.
- Whisk together the flour, baking powder, salt, and poppy seeds in a medium bowl.
- In a separate bowl, beat the butter until fluffy, then add the brown sugar and mix well.
- Mix in the egg yolks and vanilla extract, then stir in the flour mixture by hand, adding milk if the dough is dry.
- Knead the dough lightly, form into a ball, and cut into four quarters, flattening each into a ½-inch thick pancake.
- Wrap each piece in plastic and chill in the refrigerator for at least 30 minutes.
- Roll out the dough very thin on a floured surface and cut out cookies, placing them on baking sheets.
- Sprinkle with a pinch of salt and sugar, then bake for about 7 minutes until golden brown.
- Cool the cookies on a rack.
- Melt the chocolate in a double boiler, then spread about ½ teaspoon on the flat side of one cookie and sandwich another cookie on top.
Nutrition Facts (estimated)
Servings
12
Calories
85
Total fat
1g
Total carbohydrates
18g
Total protein
3g
Sodium
1mg
Cholesterol
0mg
You might also like