In the directions, it states to use floured hands and for good reason. As you can see from the above picture, the cookie dough is thick and sticky (and tasty I might add, not that I tried any of course).
The original recipe suggested that you roll and cut out the cookies, I decided to simplify. Instead I rolled the chilled dough into balls and flattened them with the bottom of a floured glass. I think it worked well. Just be sure that you flour the bottom of the glass, otherwise the dough will stick. I just get a small bowl with a little flour in it and dip the glass in it every couple of presses. 
Chocolate Wafer Sandwich Cookies
Adapted from Martha Stewart’s Baking Handbook
Pictures by Caroline
1 ¼ cups all-purpose flour, plus more for dusting
¼ cup plus 2 tablespoons cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 stick (1/2 cup) unsalted butter, room temperature
2/3 cup packed light-brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Vanilla Cream Filling (below)
1. In a large bowl, combine flour, cocoa, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla; beat to combine. With mixer on low speed, add flour mixture, and beat to combine, scraping down the sides of the bowl as needed.
2. Turn the dough onto a piece of plastic wrap. With floured hands, flatten the dough. Cover with plastic wrap and refrigerate until firm, about 30 minutes.
3. Roll dough into ping pong sized balls. Using a floured drinking glass, or other flat object, press each dough ball into a 1/8-inch thick round. Put baking sheets back into the refrigerator for another 30 minutes.
4. Bake, rotating sheets halfway through, until the centers of the cookies feel firm when lightly pressed, 12 to 14 minutes. Transfer to a wire rack to cool completely.
5. Once cookies are completely cooled, spread 1 tablespoon of filling onto the flat side of half the cookies. Sandwich with remaining cookies.
Vanilla Cream Frosting
1 1/3 cups confectioners’ sugar
1/3 cup vegetable shortening
1/3 cup unsalted butter, room temperature
½ teaspoon pure vanilla extract
Pinch of salt
1. Combine all ingredients in an electric mixture with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Use immediately or refrigerate in an air tight container for up to 3 days. Let soften at room temperature before using.
Adapted from Martha Stewart’s Baking Handbook
Pictures by Caroline
1 ¼ cups all-purpose flour, plus more for dusting
¼ cup plus 2 tablespoons cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 stick (1/2 cup) unsalted butter, room temperature
2/3 cup packed light-brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Vanilla Cream Filling (below)
1. In a large bowl, combine flour, cocoa, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla; beat to combine. With mixer on low speed, add flour mixture, and beat to combine, scraping down the sides of the bowl as needed.
2. Turn the dough onto a piece of plastic wrap. With floured hands, flatten the dough. Cover with plastic wrap and refrigerate until firm, about 30 minutes.
3. Roll dough into ping pong sized balls. Using a floured drinking glass, or other flat object, press each dough ball into a 1/8-inch thick round. Put baking sheets back into the refrigerator for another 30 minutes.
4. Bake, rotating sheets halfway through, until the centers of the cookies feel firm when lightly pressed, 12 to 14 minutes. Transfer to a wire rack to cool completely.
5. Once cookies are completely cooled, spread 1 tablespoon of filling onto the flat side of half the cookies. Sandwich with remaining cookies.
Vanilla Cream Frosting
1 1/3 cups confectioners’ sugar
1/3 cup vegetable shortening
1/3 cup unsalted butter, room temperature
½ teaspoon pure vanilla extract
Pinch of salt
1. Combine all ingredients in an electric mixture with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Use immediately or refrigerate in an air tight container for up to 3 days. Let soften at room temperature before using.
2 comments:
I hope you saved me one!
I like the idea about making the dough into balls and using a glass to press them. works well instead of rolling out, cut roll out again then the dough is too warm by that point. i like it!! Thanks!
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