Chocolate wreath sandwich cookies
Buttercream filling (or jam) is sandwiched between two chocolate sablé cookies and piped with an elegant wreath pattern. Stunning and delicious!
YIELDS
6
TO
8
Ingredients
Cookies
- 2 cups unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 4 cups all purpose flour
- 2 cups confectioners' sugar
- 1 cup unsweetened cocoa
Directions
Cookies
- Preheat oven to 300 degrees F.
- In the bowl of your stand mixer, cream butter with the paddle attachment until light and fluffy.
- Beat in vanilla extract.
- Whisk together flour, sugar and cocoa in a separate bowl and add to butter. Beat until dough holds together, about 3 minutes.
- Pat into two disks and roll out to 1/8 inch thickness. Cut into full rounds and rounds with a hole cutout (like a donut). Bake for 20-25 minutes. Cookies should appear matte and dry. Cool on a cooling rack before removing it from the tray.
Royal Icing
- Whisk together meringue powder and icing sugar in a stand mixer bowl. Add water and mix on low.
- Add food colouring and more water and mix slowly until the desired consistency is achieved.
Assembly
- Fit a piping bag with a leaf piping tip and fill it with royal icing.
- Pipe a wreath of leaves onto the donut-shaped cookies.
- Let dry for several hours or overnight.
- Take the undecorated round cookies and top them with a dollop of jam, caramel sauce, chocolate ganache, or buttercream of your choice. You can use a piping tip or spoon it onto the cookie, ensuring it doesn’t run off the edge.
- Top this cookie with the decorated wreath cookie.
- Apply edible paint for added dimension. Enjoy!
