Ciasteczka Z Czekolada Polish Chocolate Sandwich Cookies Recipes

POLISH LEMON SANDWICH TEA COOKIES (CYTRYNOWE CIASTECZKA)

Steps:

• Place rack in the middle of the oven and heat to 375 F.
• In a large bowl, cream together the superfine sugar with 8 ounces softened butter until light and fluffy.
• Beat in egg yolk, lemon juice, lemon zest, and flour until well mixed.
• Using a one-inch cookie scoop, portion dough onto parchment -lined sheet pans, spacing two inches apart. Using the bottom of a glass that has been dipped in flour, lightly tamp the dough twice to flatten it.
• Repeat with the remainder of cookie dough, dipping the glass in more flour, as necessary, so cookies won't stick.
• Bake eight to 10 minutes or until the edges are starting to brown but still quite light in color overall. Remove from oven. Cool five minutes on sheet pans and then transfer to a wire rack to cool completely.
• In a medium bowl, cream together 1/3 cup softened butter, 4 cups confectioners' sugar, 4 tablespoons lemon juice, and 1/2 teaspoon zest . If the mixture is too thick, add milk 1 tablespoon at a time until desired consistency is achieved. This mixture should be thick but smooth.
• To assemble the sandwich cookies, you can use a teaspoon to place dollops of filling; however, we prefer using a piping bag with a plain tip to pipe a spiral of filling onto the flat side of one cookie and then top with another cookie, flat side down. Twist the top cookie a little to make sure it is on securely. Dust the tops with confectioners' sugar.

CHOCOLATE SANDWICH COOKIES WITH VANILLA-CREAM FILLING

Steps:

• Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees. In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt and sugar. While pulsing or on low speed, add the butter, then the egg. Process or beat until the dough is thoroughly blended and massed together. Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Set the cookie sheets on a rack to cool.
• Vanilla-Cream Filling: Put the butter and shortening in a mixing bowl and, at low speed, gradually beat in the confectioners' sugar and vanilla, until blended. Turn the mixer up to high and beat for 2 or 3 minutes more, until fluffy.
• With a pastry bag fitted with a 1/2-inch tip, pipe teaspoon size blobs of filling onto the tops of half the cookies. Keeping the smooth bottoms of the cookies facing up, flip the remaining cookies on top of the filling and lightly press to form sandwiches.

CHOCOLATE SANDWICH COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat cake mixes, eggs and oil until blended. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets and flatten slightly., Bake 8-10 minutes or until a slight indentation remains when lightly touched. Cool on pans 2 minutes. Remove to wire racks to cool completely., For filling, in a large bowl, beat cream cheese, butter and vanilla until blended. Beat in enough confectioners' sugar to reach desired consistency. If desired, tint with food coloring., Spread filling on bottom of half of the cookies. Cover with remaining cookies.

FREEZABLE CHOCOLATE SANDWICH COOKIES

Steps:

• Line baking sheets with parchment paper; lightly coat with cooking spray. Whisk together flour, cocoa, and salt. With an electric mixer on medium-high speed, cream butter and confectioners' sugar until pale and fluffy. Beat in egg and vanilla. With mixer on low speed, gradually add flour mixture, beating to combine. Divide dough in half; form into disks, and wrap in plastic. Chill until firm, at least 2 hours, or up to 2 days. (Dough can be frozen up to 2 months; thaw in the refrigerator before using.)
• Working with one disk at a time, roll out dough to a 1/8-inch thickness on a lightly floured surface. Using a 1 1/2-inch square biscuit or cookie cutter, cut out shapes, transferring to prepared sheets (1 inch apart) as you work. Chill in freezer until firm, about 15 minutes. Brush off excess flour. Gather together scraps; roll, chill, and cut out more shapes.
• Preheat oven to 325 degrees. Bake cookies, rotating sheets halfway through, until edges are firm, 12 to 14 minutes. Transfer cookies, on parchment, to a wire rack to cool completely.
• Spread a small amount of filling on the bottom of half the cookies. Top with remaining cookies; gently press to adhere.

POLISH BUTTER COOKIES (CIASTECZKA)

Steps:

• Sift together flour and salt.
• Beat together butter and sugar with an electric mixer until pale and fluffy. Beat in yolks and vanilla until combined well. Mix in flour mixture at low speed just until blended. Form dough into a disk and chill, wrapped in plastic wrap, until firm, about 1 hour.
• Preheat oven to 350°F.
• Keeping remaining dough chilled, roll out one fourth of dough slightly less than 1/4 inch thick on floured pastry cloth with sleeve-covered rolling pin (dough is soft). Cut out desired shapes with a 21/2- to 3-inch floured cookie cutter. Chill scraps. Arrange cookies 1 inch apart on a greased baking sheet.
• Glaze and decorate cookies:
• Stir together sugar and cinnamon in a small bowl. Lightly beat together egg and milk in another bowl. Lightly brush tops of cookies with egg mixture and sprinkle with cinnamon sugar.
• Bake cookies in middle of oven until pale golden, about 12 minutes, then transfer to a rack to cool. Make more cookies in same manner, rerolling scraps no more than twice.