Butter Cookie Sandwiches with Chestnut Cream
After they are sandwiched with rich chestnut filling, these cookies are partially dipped into melted chocolate. Crème de marron is chestnut puree sweetened with brown sugar and vanilla. It is available at large supermarkets.
Recipe information
Yield
makes about 1 1/2 dozen
Ingredients
for the cookies
for the filling
for the glaze
Preparation
Step 1
Make cookies: Sift together flour and salt into a bowl. Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, about 2 minutes. Add confectioners’ sugar; mix until smooth. Mix in egg. Reduce speed to low. Add flour mixture; mix until just combined. Wrap dough in plastic, and refrigerate until firm, about 2 hours.
Step 2
Preheat oven to 350°F. Roll out dough on a lightly floured work surface to 1/8 inch thick. Cut into 1 1/2-inch rounds. Using a spatula, transfer rounds to baking sheets lined with parchment paper, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until edges are golden, about 12 minutes. Transfer to wire racks and let cool completely.
Step 3
Make filling: Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Add confectioners’ sugar, salt, and chestnut cream; mix until smooth.
Step 4
Make glaze: Melt chocolate in a saucepan over low heat, stirring constantly.
Step 5
Assemble cookies: Spread filling on bottom of half the cookies. Sandwich with remaining cookies. Dip sandwiches a third of the way into the warm glaze; transfer to wire racks set over baking sheets. Refrigerate until set, about 15 minutes. Cookies can be refrigerated in a single layer in airtight containers up to 2 days.
