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Ingredients
| all-purpose flour (unsifted): 2 3/4 cups |
| baking soda: 1/4 tsp |
| salt: 1/2 tsp |
| unsweetened cocoa powder (sifted): 3/4 cup |
| butter flavored shortening: 1/2 cup |
| granulated sugar: 1 cup |
| eggs: 1 |
| vanilla extract: 1 1/2 tsp |
| sour cream: 3/4 cup |
| light whipping cream (fluid): 1/4 cup |
| white chocolate chips: 1 cup |
White Lily Soft Chocolate Sandwich Cookies
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
40 min -
Servings
15 serving(s)
Tags
- Heat oven to 375°F Coat cookie sheet with no-stick cooking spray. Whisk together flour, baking soda, salt, and cocoa in medium bowl. Combine shortening, sugar, egg, and vanilla in a large bowl, beat for 2 minutes.
- Stir in sour cream and half the dry ingredients. Stir in remaining dry ingredients. Roll into 2" balls with oiled hands; place on prepared baking sheet about 3" apart. Dip bottom of glass into flour; press down to about 1/2" thickness.
- Bake for 10-11 minutes or until cookies look dry on the top. Cool 2 minutes; remove cookies to cooling racks. Cool completely.
- Bring whipping cream for ganache to a boil in a small saucepan. Remove from heat. Add white chocolate chips; stir until melted and smooth. Chill in refrigerator for 20-30 minutes or until spreading consistency.
- Spread the bottoms of half the cookies with ganache; top with remaining cookies.