Noche Buena Chocolate Sandwich Cookies

Noche Buena Chocolate Sandwich Cookies

prep time

minutes
cook time

minute
servings
2
dozen

Ingredients



















Cooking Instructions

1

Heat oven to 350ºF with oven racks in upper and lower thirds.


2

Sift or whisk together flour, cocoa, chili powder, cinnamon and salt in a bowl until combined. Set aside.


3

Combine butter and sugar in a bowl. Using an electric mixer or wooden spoon, beat until light and fluffy.


4

Add egg yolks, coffee liqueur (or coffee) and vanilla, beating well, scraping down the sides after each addition. Mix in the cooled chocolate.


5

Reduce speed to low, add dry ingredients 1/2 cup at a time, and mix until combined well.


6

Drop batter by rounded teaspoons 1 inch apart on ungreased baking sheets. If desired, sprinkle with ground almonds. Bake, rotating the baking sheets halfway through, until cookies are puffed up and dry looking around the edges, 8 to 10 minutes. Transfer with a metal spatula to racks to cool.


7

Continue with the remaining dough, making sure to let the baking sheets cool between batches.


8

To fill the cookies; spread 1/2 teaspoon of dulce de leche on the flat side of a cookie, top with a second cookie to form a sandwich. Fill remaining cookies in the same manner.


9

Dust with additional cocoa powder and a sprinkle of cinnamon, ground almonds and/or chili powder.


Ingredients



















Cooking Instructions

1

Heat oven to 350ºF with oven racks in upper and lower thirds.


2

Sift or whisk together flour, cocoa, chili powder, cinnamon and salt in a bowl until combined. Set aside.


3

Combine butter and sugar in a bowl. Using an electric mixer or wooden spoon, beat until light and fluffy.


4

Add egg yolks, coffee liqueur (or coffee) and vanilla, beating well, scraping down the sides after each addition. Mix in the cooled chocolate.


5

Reduce speed to low, add dry ingredients 1/2 cup at a time, and mix until combined well.


6

Drop batter by rounded teaspoons 1 inch apart on ungreased baking sheets. If desired, sprinkle with ground almonds. Bake, rotating the baking sheets halfway through, until cookies are puffed up and dry looking around the edges, 8 to 10 minutes. Transfer with a metal spatula to racks to cool.


7

Continue with the remaining dough, making sure to let the baking sheets cool between batches.


8

To fill the cookies; spread 1/2 teaspoon of dulce de leche on the flat side of a cookie, top with a second cookie to form a sandwich. Fill remaining cookies in the same manner.


9

Dust with additional cocoa powder and a sprinkle of cinnamon, ground almonds and/or chili powder.


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