Christmas is fast approaching, but there is still time to whip up a sweet treat for all your co-worker. Thank that guy who always know how to fix the printer jams. Give your appreciation to the woman who knows all the tricks to the terribly confusing FedEx website. Gift a little Christmas cheer to the receptionist who always greets you with a smile.
These cookies are just on the edge of indulgent. The cookie portion is a drier, wafer-like cookie, that softens when sandwiched with buttercream. And the buttercream itself, though more time consuming than traditional American buttercream, is so worth it. Instead of saccharine, tooth-aching sweetness, you get a buttery, silky dream.
The perfect little edible gift!
It's cookie inception!
Chocolate & Cookie Butter Sandwich Cookies
1 cup flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
5 tbsp butter, softened
3/4 cup sugar
1 egg yolk
2 tsp vanilla extract
2 egg whites
pinch of salt
3/4 cup sugar
1 cup unsalted butter, room temperature
1/4 cup speculoos cookie butter*
Preheat oven to 325F.
First, make the cookies. In a bowl, whisk together ingredients from flour to salt. In a mixer, cream together the butter and sugar until fluffy and lightened in colour. Beat in egg and egg yolk until well-combined. Slowly mix in dry ingredients until a sticky dough is formed.
Shape dough into a disc and wrap with saran wrap. Refrigerate for an hour. When dough is thoroughly chilled, roll dough out to a 1/4" thickness. Cut dough into 2" rounds, re-rolling scraps. Bake for 10 to 12 minutes.
While cookies are cooling, make the swiss meringue buttercream. In a heatproof mixer bowl placed over a saucepan of boiling water, whisk together egg whites, sugar and salt. Continue whisking until the sugar is dissolved and the temperature registers as 150F.
Return bowl to mixer, and whisk on high until the whites are whipped to soft peaks, and the mixing bowl is no longer warm. Turn mixer down to medium, and whisk in butter one tablespoon at a time. It may look at a point that the buttercream has begun to curdle, but continue mixing and it will come together. When all the butter has been combined, add speculoos cookie butter and whisk until well-combined.
Pipe approximately a tablespoon of icing on half of the cookies, and form sandwiches. Share with coworkers to celebrate the season. (But be sure to keep some for yourself.)
*I found my speculoos cookie butter at Shoppers Drug Mart