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Dairy, Egg and Nut Free Chocolate Shortbread Sandwich Cookies

Posted Jan 05 2010 7:22pm

visitinghancockbldg 008.resizedI made a lot of shortbread cookies last month for the holidays, but this month all I can think about is chocolate. Maybe it has something to do with the fact I am 8 1/2 months pregnant and living off of toast, cereal and every piece of chocolate I can get my hands on! It started with sneaking Hersey’s miniatures during the holidays. The taste of pure chocolate is heaven to me, and in these times of feeling bloated, exhausted and just really huge, I need those little moments of heaven more than ever.

This cookie has the same texture as my traditional shortbread cookies, buttery, crumbly and decadent. The cocoa powder offers a nice, slightly bitter contrast to the “buttery” taste of the dough. My 4-year-old loves the shortbread solo, with no filling. However, me and the rest of the Rudnicki clan LOVE a little chocolate filling sandwiched between two cookies. The filling needs about an hour to properly set, but truth be told I have been known to eat a couple right away…so delicious! These are the perfect cookies to serve with coffee or ice cold soy milk. They keep fresh for a few days in an airtight container. I think these cookies would be perfect for Valentine’s Day, cut out with heart cookie cutters instead of the 2-inch-round ones I used in the picture.

As with my other shortbread recipe, be sure to keep a little ramekin of flour next to your work surface, and flour your board and rolling pin. The dough doesn’t need to be chilled and can be used right away after mixing. Keep an eye on your oven and don’t over bake the cookies. You don’t want them too crumbly.

Enjoy and happy baking!

Dairy, Egg and Nut Free Chocolate Shortbread Sandwich Cookies

2 sticks dairy free margarine

2/3 c. confectioners’ sugar

1 1/4 tsp. vanilla extract

1 3/4 c. unbleached all purpose flour

1/2 c. cocoa powder

Chocolate Filling

1 1/4 c. dairy free chocolate chips (I use Enjoy Life or Divvies)

1/2 c. soy or rice milk

1/2 tsp. vanilla

Preheat oven to 350 degrees and line two baking sheets with parchment paper.

In the bowl of a mixer fitted with the paddle attachment, mix the dairy free margarine until soft and creamy. Add the confectioners’ sugar and vanilla and mix well.

In a seperate medium bowl, combine the flour and cocoa powder. Add to the margarine mixture and mix on medium low until the dough comes together. Scrape down the sides of the bowl with a rubber spatula as needed.

Transfer dough to floured work surface and roll out dough to 1/2 inch thick circle. Use a 2-inch-cookie cutter (dipped in a little ramekin of flour) and cut circles, rerolling as needed. Place dough circles on prepared baking sheet and bake 18-20 minutes. Let cool.

To make Chocolate Filling: In a small saucepan, combine the dairy free chocolate chips, soy milk and vanilla and simmer over low heat until chocolate and soy milk are melted together. Use a rubber spatula to stir often.

To Fill Cookies: Use a small butter knife and spread about a teaspoon of chocolate filling on the bottom of one shortbread cookie, and use another cookie to make a sandwich. Let the cookie sandwiches set for about an hour so the filling can harden.

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