Monday, March 18, 2013

Recipe #22: Chocolate Butter Pecan Sandwich Cookies

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Much like the peanut butter sandwich cookies these take some time to make. I made these in celebration of the 4th annual girls weekend with my longtime best girlfriends. We get together one time a year away from our kids and husbands and shop, get our nails done, do yoga, go to dinner, and eat sweets.

The filling was easy to make so I thought. I didn't pay enough attention to the consistency of the filling. Basically you are taking pecans, brown butter, powdered sugar, and vanilla and combining it all in a food processor until a thick paste forms. For some reason I decided that the filling still needed to be a bit crumbly and some of the pecans should still be in tact. This proved to be an epic fail when putting the cookies together.

I then moved onto the cookie dough and chilled for one hour as instructed. The reason you do this (as far as I can tell) is once you scoop the dough onto the cookie sheet you have to press it down and make a flat cookie - if the dough is too warm it sticks to your hard. They recommend pressing down with your fingers but I found that awkward so I used my palm.

Here comes the epic fail part: When I went to put the sandwiches together I pulled out the filling from the fridge and it did not spread on the cookie. It ended up being very crumbly and chunky and so when I would press the cookies together the cookies ended up falling apart because I had to press too hard to try and get the filling to stick to the cookies. What I will do differently next time is make sure to really process the filling so the nuts and the rest of the ingredients form a thick paste.

Although the sandwich cookies did not turn out as I had hoped it doesn't mean we didn't eat them. In fact, my girlfriends were more interested in the filling more so then the cookie so they would leave the poor cookie behind and just eat the inside.

For full recipe see page 127 in the Dahlia Bakery Cookbook

My girls...

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