Boozy Black & White Sandwich Cookies

Finally, the moment that you’ve all been waiting for – I am giving away a copy of The ‘Wichcraft Cookbook! I know it’s been a long time since I first started my ‘Wichcraft series, but I promise that it was worth the wait, and here’s why: the book is signed by Tom Colicchio himself! I am so excited to be able to give away a signed copy of one of my favorite cookbooks, and I hope the winner cherishes it as much as I would. I have emailed the winner, and when they email me back later today or tomorrow, I will announce their name, but congratulations, you lucky winner, you!

I figured that it would be fitting to end the series with one more recipe from the book, although this one is a bit of an adaptation. I loved the Peanut Butter Cream’wiches so much, that I wanted to another sandwich cookie, but this time, I wanted something a bit different. I love Black and White Cookies (I’ve made them a million times), so I figured that I would do a play on those. I did one chocolate wafer on the bottom and one vanilla wafer on top, both of which are just slightly crispy on the edges and chewy on the inside, with lots of flavor – I used white chocolate in addition to vanilla bean in the white part of the cookie, and I think that those flavors really popped. Seeing as how it’s Halloween Weekend, I needed to make this a more adult treat for the grown-ups to enjoy while the kiddies went to town on their candy, so there is plenty of Kahlua in here, too – it’s optional, of course, but if you’ve got it, add it in! It’s a nice surprise, believe me, especially after a busy Halloween night. I’m off to Las Vegas myself, this weekend, so I’m definitely in for it. I hope that everyone has a fantastic holiday – hopefully with these Boozy Black & White Sandwich Cookies!


ingredients
Your ingredients.

bowl1
Start by making your vanilla cookies. Beat together the butter and sugars until light and fluffy.

bowl2

oats
Grind up your oats.

vanillabean
Scrape your vanilla bean (feel free to use vanilla extract in its place).

whitechocolate
Melt your white chocolate.

bowl3
Beat in the vanilla bean and white chocolate.

bowl4
Then beat in the flour, baking soda, salt, and oats. Chill for 5 minutes.

vanilladough1
Gently roll out your vanilla dough.

vanilladough2
And cut into circles. Bake at 350 degrees F for 10-12 minutes, until slightly golden, then set aside.

chocolatebowl1
Now it’s time to bake your chocolate cookies! Beat together you butter and sugars again.

chocolate1
And melt your chocolate.

chocolatebowl2
Beat the chocolate and vanilla in with the butter and sugar.

chocolatebowl3
Then beat in your flour mixture and oats until just moistened. Chill again for 5 minutes.

chocolatedough1
Cut out into circles and bake at 350 degrees F for 11-14 minutes, until firm.

cookies1
Allow to cool completely before piping your filling.

filling2
Beat all of your filling ingredients together.

filling3
Add more or less powdered sugar or liquid until it is a good piping consistency – this will depend with everyone, seeing as how the humidity and temperature is different in each kitchen.

cookies2
Pipe a dollop of the filling onto each flat side of the cookie and sandwich. I did some with two chocolate, some with two vanilla, but I did most of them with one chocolate cookie and one vanilla cookie.

bwcookies1

bwcookies5

Boozy Black & White Sandwich Cookies
Prep time: 
Cook time: 
Total time: 

Serves: 24
 

Ingredients
For the Vanilla Cookies:
  • ⅓ cup old-fashioned oats, ground in a food processor or blender
  • 2¼ cup all-purpose flour
  • 1¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • ⅔ cup light brown sugar
  • ⅔ cup granulated sugar
  • 6 ounces white chocolate, melted
  • 1 vanilla bean, scraped (or 1 teaspoon vanilla extract)
For the Chocolate Cookies:
  • ⅓ cup old-fashioned oats, ground in a food processor or blender
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup unsweetened cocoa powder
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • ⅔ cup dark brown sugar
  • ⅔ cup granulated sugar
  • 6 ounces bittersweet chocolate, melted
  • 1 tablespoon vanilla extract
For the Kahlua Cream Filling:
  • 2 cups powdered sugar
  • ½ cup (1 stick) butter, room temperature
  • 1-2 tablespoons Kahlua

Instructions
  1. Preheat your oven to 350 degrees F. First, make your vanilla cookies. Grind your old-fashioned oats in a food processor or a blender (I just used my coffee grinder). Combine them with the flour, baking soda, and salt, and set aside. In the bowl of your stand mixer, beat the butter and sugars together until fluffy, about 3 minutes. Melt your white chocolate over a double boiler or in the microwave, stirring frequently to prevent burning. White chocolate doesn’t melt easily, so be careful not to burn it. Beat in the white chocolate and vanilla bean until combined. The white chocolate may separate from the butter a bit due to the different fat contents, but don’t worry – it will be absorbed by the flour when you add it. Gradually beat in the flour mixture until just moistened. Transfer the dough to the freezer for 5 minutes to chill.
  2. When the cookie dough has chilled, transfer the dough to a large surface covered with a layer of parchment paper. Top the dough with another layer of parchment paper and gently roll the dough into a ¼-inch thick sheet. To keep the cookies from sticking while you cut them, carefully remove the top layer of parchment and sprinkle some flour over the sheet of dough. Replace the parchment, flip the dough, and release the parchment on the other side. Line your cookie sheets with parchment paper and spray with non-stick spray. Cut the dough into 1½-inch round cookies and space them about 2 inches apart on the cookie sheets, as they will spread a bit. Continue to roll the dough out until you have used all your dough. Bake the cookies for 10-12 minutes, until slightly golden and set. Allow the cookies to cool slightly before removing and allow to finish cool completely.
  3. Now, make your chocolate cookies. Grind your old-fashioned in a blender or a food processor (I used my coffee grinder) and combine with your flour, baking soda, salt, and cocoa powder. Beat together the butter and the sugars until fluffy, about 3 minutes. Add in your melted chocolate and vanilla extract and beat until just combined, scraping down the sides of the bowl as necessary. Gradually add in the flour mixture and beat until just moistened. Place the dough in the freezer for 5 minutes to firm up.
  4. Keep your oven at 350 degrees F. Line your baking sheets with parchment paper. Transfer the dough to a separate, large surface covered in parchment paper, then top the dough with another layer of parchment paper. Carefully roll the dough out into a ¼-inch sheet. To prevent the cookies from sticking as you cut them, carefully remove the top layer of parchment and sprinkle with some flour. Replace the parchment paper, flip the dough, and release the parchment on the other side. Cut the dough into 2-inch round cookies and space them about ½ inch apart, as they won’t spread too much. Continue to roll out the dough until you have none left. Bake for 11-14 minutes, until firm. Allow to cool slightly on the baking sheet, then remove and allow to cool completely on another surface.
  5. To make the cream, simply beat together the powdered sugar, butter, Kahlua, and vanilla extract. Add more sugar or Kahlua until it is thick enough to pipe onto your cookies.
  6. When your cookies have cooled, pipe a dollop of filling onto the flat side of half of all of your chocolate cookies, then top with the flat side of your vanilla cookies. Press down slightly to sandwich and serve. These will keep well at room temperature for 8 hours or so, then refrigerate in an air-tight container for up to 2 more days.

 

14 Responses

  1. Yum! I love the chocolate and vanilla combination…and the Kahlua makes it that much better :) Love your blog!

  2. I just stumbled on your blog and it looks great! All your pictures are stunning, and the food (especially this recipe) look so amazingly delicious! I’m definitely for cooking with a little alcohol :)

  3. Also, I love the name of your blog. It’s very cute!

  4. i LOVE everything about this cookie–from the two wafers to the boozy buttercream!..not to mention the fact that they look gorgeous!

  5. I’ve been craving sandwich cookies ALL day. I guess I’m just going to have to make myself some! Yumm!

  6. Hooray! I am so super excited to bake the heck outta that cookbook! Mmmm. Kahlua, white chocolate, vanilla bean, bittersweet chocolate… So amazing. Enjoy your weekend!

  7. Carol Egbert says:

    These sound wonderful – my favorite combo is dark rum and chocolate.

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