Spring Desserts: Cookie Sandwiches

I’m always looking for ways to use these yummy almond cookies. This time I filled them with a white Chocolate mousse and fresh strawberries

First the cookies:

Lacy Oatmeal cookies

Ingredients:

1 egg

3 tbsp. flour

3/4 cup sugar

1/4 tsp. baking powder

pinch of salt

1 1/4 cups old-fashioned

(not quick-cooking) oatmeal

1/2 cup butter or margarine,-melted

1 teaspoon pure almond

extract

Preheat oven to 375°F.

These cookies are not standard cookie fare. Instead, the cookies form a lacy

pattern which makes a thin, crisp cookies that can be seen through when held

up to the light.

Add all ingredients to the beaten egg. Stir well.

Drop by small teaspoons onto parchment paper or silicone lined cookie sheet.

Bake for 10-12 minutes in preheated oven.

Remove cookie sheet from oven. Allow cookies to cool somewhat before attempting

to remove from baking sheet using a thin metal spatula.

Then the Chocolate mousse:

White Chocolate Mousse:

8 ounces Ghirardelli White Chocolate Baking Bar

4 tablespoons orange liqueur, such as Grand Marnier®

2 tablespoons water

1 1/4 cups heavy cream

2 egg whites

In double boiler over hot water, melt chocolate with liqueur and water; stir gently to blend. Cool until chocolate mixture no longer feels warm to the touch. In large bowl with electric mixer, beat cream until soft peaks form; fold cream into chocolate mixture.

In large bowl with clean mixer, whisk egg whites until soft peaks form. With rubber spatula, fold egg whites into chocolate mixture. Divide mousse among 6 dessert bowls or glasses. Chill at least 1 hour

The texture of the mousse still seemed a bit off so I let it chill overnight then the next morning I whipped in a bit more whipping crean, about ½ c. powdered sugar and a few dashes of cornstarch. It seemed to do the trick. Sandwich the cookies with a few fresh strawberry slices. These cookies are best eaten shortly after stacking them. They will get soggy if they sit out too long.

PS. to make the bite size versions use a flexible brownie bite pan

Enjoy!

Chocolate Hazelnut Pinwheels.

These cookies are super easy and fun to make and eat. I’m not sure I would recommend making them in large quantities though. I made these as my contribution to the office cookie exchange and it took almost 6 hours to finish all 6 dozen (including two trips to the store and a few lost batches to our temperamental oven). But for 2 or so dozen these are great!

Because of the large quantities and time restraints I did kind of cheat and use the Betty Crocker sugar cookie mix. I think they still came out just fine, but keep in mind that even though it says you will get 3 dozen out of one bag of mix you will only get about half that because of the size of these cookies. If you are using mix follow the directions on the bag then skip down to the 3rd step. Also feel free to substitute another sugar cookie recipe if you have a favorite.


Chocolate Hazelnut Pinwheels

1 3/4 cup(s) all-purpose flour
1/4 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/2 cup(s) sugar
6 tablespoon(s) butter or margarine, softened
1 large egg
1 teaspoon(s) vanilla extract
1/4 cup(s) prepared chocolate-hazelnut spread (Nutella)

Directions:

-On a sheet of waxed paper, stir flour, baking powder, and salt. In large bowl, with mixer at medium speed, beat sugar with butter until creamy. At low speed, beat in egg and vanilla until mixed. -Gradually beat in flour mixture just until combined.

-Divide dough in half; shape each half into a disk. Wrap each disk with plastic wrap and refrigerate about 1 hour or until firm enough to roll. (Or, place dough in freezer 30 minutes.)

-Preheat oven to 375 degrees F. On floured surface with floured rolling pin, roll 1 disk of dough into 10-inch by 7 1/2-inch rectangle. With pastry wheel or knife, cut rectangle lengthwise into 4 strips, then cut each strip crosswise into 3 squares. (I just rolled out the dough on my fondant matt and cut it into 3” x 3” squares) Place squares, 1 inch apart, on ungreased large cookie sheet. With knife, make 1 1/2-inch cut from each corner toward center (do not cut all the way to center). Spoon 1/2 teaspoon (or a little more if you would like) chocolate-hazelnut spread in center of each square. Fold every other tip in to center to form pinwheel. Repeat with remaining squares.

-Bake cookies 8 to 10 minutes or until edges are lightly browned. WATCH CAREFULLY THE ENDS WILL BURN EASILY! Transfer cookies to wire racks to cool.

-Repeat with remaining dough. Store cookies in tightly covered container up to 2 weeks.

Link to original recipe
http://www.goodhousekeeping.com/recipefinder/chocolate-hazelnut-pinwheels-1241