Chocolate sandwich cookies with three filling

18 Cookies

Ingredients

Quantity Ingredient
6 tablespoons Butter or margarine
½ cup Sugar
⅓ cup Light brown sugar, packed
1 teaspoon Vanilla extract
2 eaches Egg whites
1⅓ cup Flour
⅓ cup Cocoa
½ teaspoon Salt
¼ teaspoon Baking soda
2 tablespoons Butter or margarine
¼ cup Powdered sugar
¾ cup Powdered sugar
¼ cup Cocoa
3½ teaspoon Milk
2 tablespoons Butter or margarine
¼ cup Powdered sugar
⅛ teaspoon Fresh lemon peel, grated
¾ cup Powdered sugar
3½ teaspoon Milk
2 tablespoons Butter or margarine
¼ cup Powdered sugar
¾ cup Powdered sugar
3½ teaspoon Milk
2 teaspoons Strawberry all-fruit spread
Several drops red food color

Directions

COOKIES

CHOCOLATE FILLING

LEMON FILLING

STRAWBERRY FILLING

Preheat oven to 350F.

Cookies: In bowl, beat butter, sugars and vanilla until well blended.

Add egg whites; beat well.

Stir together flour, cocoa, salt and baking soda; add to sugar mixture, beating until well-blended. Refrigerate dough about 1 hr. or until firm enough to handle.

Grease or spray cookie sheet. Shape dough into 1" balls. Place on cookie sheet. Using fingers, flatten each ball into a 2" circle. Bake for 7 mins. or until set. Cool 1 min., remove to wire rack. Cool completely.

Using half of the cookies, spread about 1½ t. of desired flavored filling on each cookie. Top with remaining cookies.

Fillings: In small bowl, beat butter and ¼ c. sugar until well bleneded. Gradually and other ingredients until well blended and of desired consistency. Adjust amount of milk if needed. Each makes about ⅔ cup.

Source: Hagerstown Herald-Mail; Hagerstown, MD From: Rammots

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