everything is better when sandwiched together.

Easter was a blast but sadly we had to leave before I could even taste dessert.  It was probably a good thing, however, considering that we ate out the night before with the sibs at the beloved Alto Cinco and had my Grandma Sue's food at our fingertips for the weekend.  Of course, we could not part without an amazing Easter basket full of treats ranging from spicy jalapeno almonds to the best chocolate covered potato chips on Earth all filling a brand new bushel basket for gardening this year.  Spoiled?  I will freely admit that I have been since birth and am I super grateful to the village it took to raise me!

I did make a "thank you" of sorts that will come in a later posting.  They were very Easter apropos (I will refer to them as Cottontail Cupcakes) in all of their fluffy white glory.  For now, though, I have a sweet little cookie sandwich pairing.

I think all things are better when filled or slathered with frosting and these are not exempt.  They can be frosted with anything- ganache, mint filling, peanut butter- be creative!

 

Chocolate Shortbread Sandwiches

Yield: 24 mini sammies or 12 regular sammies

INGREDIENTS
shortbread adpated from Cooks Illustrated and Martha Stewart
1/2 C old-fashioned rolled-oats
1 1/2 C all-purpose flour
1/4 C cornstarch
2/3 C confectioner's sugar
1/2 tsp salt
14 T unsalted butter, softened
4 T unsweetened cocoa powder
4 oz. semisweet chocolate, melted for dipping (optional)

banana cream filling
1 mashed banana
2 C confectioner's sugar
2 T butter


DIRECTIONS
shortbread
Preheat oven to 400 degrees F.  Line baking sheet with parchment paper.
1. Pulse the oats in a mini prep or food processor until reduced to fine powder, about ten 5-second pulses.
2. In bowl of a stand mixer fitted with the paddle attachment, mix ground oats, all-purpose flour, cornstarch, cocoa, sugar, and salt on low speed until combined, about 5 seconds.
3. Add the butter to the mixer and continue to mix on low speed until dough just forms and pulls away from sides of bowl.
4. Roll dough into teaspoon-sized or half tablespoon-sized balls (depending on cookie size preference) and place 1-2" apart.  Flatten with a fork or palm of hand.
5. Bake for 5-8 min. until dry but not too dark on the edges. Remove from cookie sheet and let cool.
6. Dip cookies in melted chocolate if desired.


banana cream filling
1. Beat banana and butter together.  Add confectioner's sugar.
2. Frost one side of 24 cooled cookies.

Nutrition: 171 cal, 9g fat, 59mg sod, 23g carb, 14g sugar, .5g fiber, 1g protein