Joy of Kosher Magazine’s Fantastic Homemade Sandwich Cookie recipe

I have a President’s Conference to blog about, and a meeting with the most fantastic Rita.

But while I finish churning those posts, albeit far too late, enjoy the following amazing recipe. It comes directly from Joy of Kosher / Bitayavon Magazine, which is definitely worth buying!

Please follow @joyofkosher on twitter if you use it and you enjoy the recipe!

“Classic Chocolate Sandwich Cookie with Vanilla Filling”, courtesy of Joy of Kosher Magazine. Please do me a favor and like their Facebook page or send Jamie Geller a shout-out on twitter .
Makes 3 dozen cookies – unless you use a big glass to cut them, like I did. Then you might want to double the recipe, like I did.

Chocolate Cookie
1 c. unsalted margarine, room temp.
1 c. granulated sugar
1 egg
1 tsp. pure vanilla extract
1 c. all purpose flour
3/4 c. cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
They might not look as gorgeous as Jamie’s photographs in her magazine and web site, but they looked good enough for us and taste great. 

Vanilla Filling
1/4 c. unsalted marg, room temp.
1/4 c. veg. shortening (I just used 1/2 of marg. and skipped shortening)
1 tsp. pure vanilla extract
2 c. confectioners’ sugar

1. Begin by preparing the cookies. Combine the margarine and sugar in a large mixing bowl and beat on med. speed until light and fluffy, around 2 min.s Add the egg & vanilla and beat until well incorporated.

2. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Gradually add the dry mixture to the creamed margarine mixture, beating on low speed. Continue to mix until the dry ingredients are just incorporated.
3. Divide the dough in half, wrap in plastic wrap and refrigerate for 1 hour. (in our case overnight.)
4. Preheat the oven to 350. Line a baking sheet with parchment paper and set aside
5. Take one portion of dough out of the refrigerator and place on a lightly floured surface. Roll the dough to 1/8 inch thickness and cut out the cookies using a round cookie cutter (app. 2 inches in diameter).
6. Transfer the cookies to the prepared baking sheet and bake in the preheated oven for 12 minutes.
7. Transfer the cookies to a wire rack to cool completely.
8. While the cookies are cooling, prepare the filling. Combine the margarine, veg. shortening and vanilla extract in a large mixing bowl. Gradually add the confectioners’ sugar until the filling comes together.
9. Transfer the filling to a piping bag or plastic sandwich bag with a corner cut off. Once the cookies have cooled, pipe the filling onto half of the cookies and top with the remaining cookies.
**I spread it with a knife and it worked just great.

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