Mini Crisp Sugar Cookie & Dove Chocolate Sandwiches

Mini Crisp Sugar Cookie & Dove Chocolate Sandwiches

Yep. The sugar cookie kick continues. These ones are inspired by Pepperidge Farm Milano Cookies. I'm not saying that these cookies taste like the Milanos; they're just sort of along the same lines. My son Ezra wanted to buy a bag of Milanos and I just couldn't bring myself to do it because they were almost $3.00 for a bag. I spent almost that same amount on a bag of Dove Dark Chocolate, and I made these. Actually, I made these and I made some little crisp sugar cookies with sprinkles. All of this is for our church potluck tomorrow, and I made the sprinkled version for the kiddos (and me) and the chocolate sandwich version for the adults. One recipe of dough, two types of cookies. I do that a lot. You know, only put nuts in half the chocolate chip cookies so as to please everyone. It usually keeps people happy. And these cookies are making me happy. I'll definitely be making these again. You should try them too. They're good.

Mini Crisp Sugar Cookie & Dove Chocolate Sandwiches 

Ingredients:

• 1 cup butter, softened, but cool
• 1 cup sugar
• 1 tsp vanilla extract
• 1 egg
• 2 1/2 cups King Arthur Unbleached All-Purpose Flour
• 3/4 teaspoon baking soda
• 1 bag (9.5 ounces) Dove Dark Chocolate Promises, unwrapped 
• 2 tablespoons vegetable/canola oil

Instructions:

· Preheat oven to 325°F.

· Cream butter and sugar.

· Add vanilla and egg. 

· Sift dry ingredients together and add to mixture.  Mix completely, but take care not to over mix.

· Line a 7x11 inch brownie pan with wax paper or parchment paper. Spread dough evenly into the lined pan. Cover with plastic wrap and refrigerate for 1-2 hours.
· Line a cookie sheet with parchment paper.

· After dough is chilled, remove from the refrigerator. Remove dough from pan by the edges of the wax/parchment paper and place on a cutting board. Cut long strips of dough so that you'll be able to cut dough into tiny squares, about 1/2-inch strips. Cut each strip into 1/4 inch slices. (If dough seems to be crumbly, wait about 10 minutes for it to warm up a little bit before cutting.)

· Place little dough squares about 1 1/2 inches apart on parchment lined baking sheet. Bake at 325°F for 12-13 minutes, or until cookies are a light golden brown almost all over.

· Remove from oven and allow to cool on cookie sheet for 5 minutes before moving to a cooling rack to finish cooling completely.
· Make two large wax paper or parchment paper pastry cones (see photo below and/or watch How to Fold a Parchment Pastry Cone).
· Melt chocolate and vegetable oil in a double boiler until chocolate is about 3/4 melted. Remove from heat and continue to stir until all of the chocolate is melted. Pour melted chocolate into the two pastry cones. 
· Fold top of a cone over to contain the chocolate. Snip a bit off the end (about 1/8 inch) and squeeze a blob of chocolate within 1/8 inch of the edge on the bottom of a cookie. Place chocolate side up on a wax paper lined cookie sheet. Top with another cookie so that the bottoms are both on the inside next to the chocolate. Repeat with remaining cookies, being careful to match cookie sizes as much as possible.
· Allow chocolate to set before serving. Store leftovers in an airtight container.

Makes about 7 dozen cookie sandwiches

Wax paper pastry cone--this is a small one.
You'll want the cones for this recipe
 a bit larger than this.

Cut dough. I ended up with squares and rectangles.
Next time, I'll have to spread the dough more evenly in the pan.

Lego Clone Trooper modeling to demonstrate
the size of these cute little sandwich cookies