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Chocolate Cream Sandwich Cookies


Our guest baker today is Teddy, whom I love baking with at least as much as I did with her daddy!


She will be demonstrating homemade sandwich cookies, using a non-stick sandwich cookie pan and the recipe that came with it - with slight adaptations.

Ingredients:
  • 1 1/4 cups flour, sifted
  • 4 tablespoons cocoa powder, sifted
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup oil
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
filling:
  • 1/3 cup vegetable shortening (Crisco)
  • 1 cup icing sugar, sifted
  • 1 teaspoon pure vanilla extract
Method:
  1. Preheat oven to 325° F. Lightly spray pan cavities with pan spray.
  2. In a small /medium bowl, sift flour and cocoa. Stir to blend.
  3. In a mixing bowl, beat egg and sugar well, gradually adding the oil to blend well. Add salt and vanilla
  4. Add flour and cocoa mix, scraping down the sides of the bowl with a rubber spatula as needed. 
  5. Shape into a log and cut into four strips lengthwise. Cut each strip into 12 even pieces.
  6. Press pieces into pan cavities. If your pan fits 12, so you will need to do this four times to yield 24 sandwich cookies. (refrigerate unsued portion)
  7. Bake for 9 - 11 minutes, until cookies look dry. Cool for 5 minutes before removing from pan to cool completely.
  8. For filling, beat shortening, icing sugar and vanilla with electric mixer until smooth. 
  9. Place into icing tube or bag (or zip lock bag with a small hole ) using no tip or a plain large tip to drop just a dollop of icing on the no design side of half of  the cookies. Top with other half of the cookies, design side up. 
  10. Store, covered loosely, or with lid ajar so they remain crisp. Yields 24 sandwich cookies


If you plan to purchase a pan, I would suggest the 24 cavity size.

7 comments:

  1. If you use pig lard, think the filling would come out the same?

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    Replies
    1. And what about subbing applesauce for the oil?

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    2. I realy have no idea about using applesauce and have not tried lard. Even the vegetable shortening was a stretch for me. I would prefer butter, but I think it's all about keeping the filling white.

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  2. I love this! Exactly the way it is!

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  3. Teddy, your cookies look amazing! I hope you start your own blog soon! :)

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  4. Oh what a sweet guest host on your blog. Looks like she did a fabulous job. Who knew you could make these famous cookies from scratch? Love this!

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  5. What kind of mixer is that? Thank you

    ReplyDelete