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Red, White and Ooh!

Happy 4th of July everyone!

We have been super busy around here. I am trying to work through three different versions of lesson plans for the upcoming school year, and Jeff is heading off on a couple of jobs. He’ll be gone for a week each time, so that will definitely be weird. We’ve spent a LOT of time together these past few months.

With all of our crazy, it’s great to be able to sit still for a few hours and relax over good food and great conversation!

Good food also means dessert, and I debated whether I should make cupcakes or cobbler, cake or cookies… or cake balls? Eh. Nothing was hitting the inspiration button.

A celebration of the day we became a nation calls for something special. Even though I tend to go for what I like more than falling in line with the traditional, I felt called to a red, white and blue dessert this year. And when in doubt, I always go back to the basics, so I turned to a tried and true source for an out of this world sugar cookie.

Sally’s Baking Addiction is…addicting. If you have never checked out her blog, you totally should. She is a master at simple, yet creative recipes, and is a lover of sprinkles. Her confetti sugar cookie recipe is perfect for a patriotic sugar sandwich cookie with ganache filling.

The reason I like this particular recipe for a cookie sandwich is the texture. Pudding cookie recipes are too soft to hold the filling. Other recipes can give you a cookie that is too puffy or too crunchy.

Sally’s recipe results in a chewy cookie that holds its shape, even when filled with ganache. Vary the color of the sprinkles, and you have a festive cookie for whatever you’re baking for!

Usually, I use a full 1 1/2″ cookie dough scoop, which results in a 3″ diameter cookie for this particular recipe. This time, I used half that amount because I wanted smaller sandwich cookies.

You can see the difference between the two if you compare the dough balls in the above picture. The one on the right is roughly half the size of the one on the left.

Here are those same cookies, once they have been baked.

The larger cookie is perfect for a snack, but makes a monster sandwich cookie. If that’s your jam, go for it! Who am I to tell you what size you should bake?

Ooh! Ice cream sandwiches would be spectacular with the larger cookie! With dark chocolate chunk ice cream…. Sorry, I got a little carried away there!

Chocolate Ganache

While the cookies cooled, I made a simple ganache filling. Think of the traditional frosting in a sandwich cookie, but richer and creamier.

To make, add 3oz. chopped white chocolate to a small bowl.

In a measuring cup, microwave 2 oz. heavy whipping cream for 60 seconds.

Pour the hot liquid over the chocolate, and stir.

You can see how the liquid changes color and thickens as you stir.

Note: if you prefer regular chocolate, go ahead with semisweet or even dark chocolate! I ended up with both because, why not? Yum!

Let the ganache cool and thicken. You can speed up the process by placing the bowl in the refrigerator for 5 minutes. Don’t go too long, though, or the ganache will set.

Spoon a small amount (too much and it will ooze out the sides) in the center of the bottom of one cookie. Top with another so the two ‘tops’ are on the outside. Gently press down.

Let the filled cookies set for a few minutes, then place in the refrigerator for 10-15 minutes or until the ganache firms up.

This recipe makes approximately 34 individual cookies, or 17 sandwiches.

Enjoy!

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