Boozy Black & White Sandwich Cookies
 
Prep time
Cook time
Total time
 
Serves: 24
Ingredients
For the Vanilla Cookies:
  • ⅓ cup old-fashioned oats, ground in a food processor or blender
  • 2¼ cup all-purpose flour
  • 1¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • ⅔ cup light brown sugar
  • ⅔ cup granulated sugar
  • 6 ounces white chocolate, melted
  • 1 vanilla bean, scraped (or 1 teaspoon vanilla extract)
For the Chocolate Cookies:
  • ⅓ cup old-fashioned oats, ground in a food processor or blender
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup unsweetened cocoa powder
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • ⅔ cup dark brown sugar
  • ⅔ cup granulated sugar
  • 6 ounces bittersweet chocolate, melted
  • 1 tablespoon vanilla extract
For the Kahlua Cream Filling:
  • 2 cups powdered sugar
  • ½ cup (1 stick) butter, room temperature
  • 1-2 tablespoons Kahlua
Instructions
  1. Preheat your oven to 350 degrees F. First, make your vanilla cookies. Grind your old-fashioned oats in a food processor or a blender (I just used my coffee grinder). Combine them with the flour, baking soda, and salt, and set aside. In the bowl of your stand mixer, beat the butter and sugars together until fluffy, about 3 minutes. Melt your white chocolate over a double boiler or in the microwave, stirring frequently to prevent burning. White chocolate doesn't melt easily, so be careful not to burn it. Beat in the white chocolate and vanilla bean until combined. The white chocolate may separate from the butter a bit due to the different fat contents, but don't worry - it will be absorbed by the flour when you add it. Gradually beat in the flour mixture until just moistened. Transfer the dough to the freezer for 5 minutes to chill.
  2. When the cookie dough has chilled, transfer the dough to a large surface covered with a layer of parchment paper. Top the dough with another layer of parchment paper and gently roll the dough into a ¼-inch thick sheet. To keep the cookies from sticking while you cut them, carefully remove the top layer of parchment and sprinkle some flour over the sheet of dough. Replace the parchment, flip the dough, and release the parchment on the other side. Line your cookie sheets with parchment paper and spray with non-stick spray. Cut the dough into 1½-inch round cookies and space them about 2 inches apart on the cookie sheets, as they will spread a bit. Continue to roll the dough out until you have used all your dough. Bake the cookies for 10-12 minutes, until slightly golden and set. Allow the cookies to cool slightly before removing and allow to finish cool completely.
  3. Now, make your chocolate cookies. Grind your old-fashioned in a blender or a food processor (I used my coffee grinder) and combine with your flour, baking soda, salt, and cocoa powder. Beat together the butter and the sugars until fluffy, about 3 minutes. Add in your melted chocolate and vanilla extract and beat until just combined, scraping down the sides of the bowl as necessary. Gradually add in the flour mixture and beat until just moistened. Place the dough in the freezer for 5 minutes to firm up.
  4. Keep your oven at 350 degrees F. Line your baking sheets with parchment paper. Transfer the dough to a separate, large surface covered in parchment paper, then top the dough with another layer of parchment paper. Carefully roll the dough out into a ¼-inch sheet. To prevent the cookies from sticking as you cut them, carefully remove the top layer of parchment and sprinkle with some flour. Replace the parchment paper, flip the dough, and release the parchment on the other side. Cut the dough into 2-inch round cookies and space them about ½ inch apart, as they won't spread too much. Continue to roll out the dough until you have none left. Bake for 11-14 minutes, until firm. Allow to cool slightly on the baking sheet, then remove and allow to cool completely on another surface.
  5. To make the cream, simply beat together the powdered sugar, butter, Kahlua, and vanilla extract. Add more sugar or Kahlua until it is thick enough to pipe onto your cookies.
  6. When your cookies have cooled, pipe a dollop of filling onto the flat side of half of all of your chocolate cookies, then top with the flat side of your vanilla cookies. Press down slightly to sandwich and serve. These will keep well at room temperature for 8 hours or so, then refrigerate in an air-tight container for up to 2 more days.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2011/10/27/boozy-black-white-sandwich-cookies/