Blood Orange Brownie Sandwich Cookies

Blood Orange Brownie Sandwich Cookies

Orange and chocolate is a flavor combination that never goes out of style. The bright, zesty flavor of oranges always pair well with rich, creamy chocolate. These Blood Orange Brownie Sandwich Cookies are a fun take on the classic pairing, sandwiching a filling made with one of my favorite citrus fruits between …

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Blood Orange Brownie Sandwich Cookies

Orange and chocolate is a flavor combination that never goes out of style. The bright, zesty flavor of oranges always pair well with rich, creamy chocolate. These Blood Orange Brownie Sandwich Cookies are a fun take on the classic pairing, sandwiching a filling made with one of my favorite citrus fruits between two fudgy chocolate cookies.

The sandwiches start out with brownie-like cookie rounds. The cookies are made with a batter that uses two different types of chocolate, as well as cocoa powder, for an intense chocolate flavor. They are so tender that they almost melt in your mouth! That ultra-tender texture makes them perfect for making sandwich cookies, as they will begin to meld with a filling almost as soon as they are stacked together.

You’ll be able to spoon the batter into evenly sized portions if you have a small cookie scoop or are simply very accurate. If you don’t want to take chances with unevenly-sized cookies, you can actually put the batter into a piping bag. I like the piping bag method and that is what I recommend in the recipe below.

The filling in this case is a tangy mixture made with cream cheese, blood orange juice and blood orange zest. It is not unlike cream cheese frosting, but it should have a stiffer consistency so that it won’t run out the sides of the cookies when you are making your sandwiches. It is sweet, but the flavor of the cream cheese and the brightness of the orange makesa perfect contrast to the rich brownie cookies.

Every type of orange tastes different, so these cookies will have a slightly different flavor if you make them with naval oranges versus with tangerines. Blood oranges have a sweeter, more floral flavor than many other oranges, so they add a little bit of extra complexity to each bite. That said, if you don’t have access to blood oranges or if they are already out of season in your area, you can substitute a different type of orange and still have great results.

Blood Orange Brownie Sandwich Cookies

These little sandwich cookies keep very well in an airtight container and can be stored for several days after baking. The brownie-like cookies and the soft filling will meld together after the cookies are assembled and the orange flavor will become even well-integrated with the other flavors, leaving you with a perfectly balanced orange and chocolate combination in each bite!

Blood Orange Brownie Sandwich Cookies

Blood Orange Brownie Sandwich Cookies
Cookies
3 oz dark chocolate, chopped
3 oz milk chocolate, chopped
1/2 cup butter
1 cup sugar
3 large eggs
1 tsp vanilla extract
2 tsp blood orange zest
1 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt

Filling and Topping
1/2 cup butter, room temperature
3 ounces cream cheese, room temperature
3 cups powdered sugar
3 tbsp fresh blood orange juice
2 tsp blood orange zest

Preheat oven to 350F. Line a baking sheet with parchment paper (or prepare a mini whoopie pie pan).
In a microwave-safe bowl, melt together the dark chocolate, milk chocolate and butter. Stir until smooth and allow to cool.
In a large bowl, beat together sugar, eggs, vanilla extract and orange zest until well-combined. Stir in cooled, melted chocolate mixture.
In a medium bowl, sift together flour, cocoa powder, baking powder and salt. Whisk into the chocolate mixture, mixing just until everything comes together and no streaks of dry ingredients remain.
Pour batter into a piping bag (or a large ziploc bag with the corner snipped off) and pipe quarter-sized dollops of batter onto a parchment-lined baking sheet. Cookies will spread slightly as they bake, so leave about an inch between rounds of batter.
Bake for 5-7 minutes, until the cookies are set. Slightly larger cookies may need an additional minute or two of baking time.
Allow to cool completely on the baking sheet.

Make the filling: In a large bowl, beat butter and cream cheese together until smooth. Blend in orange juice and orange zest. Gradually beat in the confectioners’ sugar until icing is thick and fluffy.

Assembling and Decorating: Spread filling between cooled cookies and sandwich them together.
Transfer a small amount of leftover filling into another piping bag (or a ziploc with the corner snipped off) and drizzle lines of the orange mixture over the tops of the sandwich cookies.

Makes about 36 sandwich cookies.

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Cornmeal Cherry Jam Sandwich Cookies

Cornmeal Cherry Jam Sandwich Cookies

Cherry cobbler is one of my favorite desserts and recently I revisited an old favorite variationcornmeal in cookie form! Cornmeal Cherry Jam Sandwich Cookies are a twist on this classic, made by sandwiching buttery and crisp cornmeal cookies with a rich cherry jam filling.

The Cornmeal Cherry …

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Cornmeal Cherry Jam Sandwich Cookies

Cherry cobbler is one of my favorite desserts and recently I revisited an old favorite variationcornmeal in cookie form! Cornmeal Cherry Jam Sandwich Cookies are a twist on this classic, made by sandwiching buttery and crisp cornmeal cookies with a rich cherry jam filling.

The Cornmeal Cherry Jam Sandwich Cookies are shortbread-like, with dense and rich dough that has a nice crunch to it from the cornmeal. Classic yellow cornmeal is the way to go in this recipe. It not only looks good, but adds a subtle sweet corn flavor to the cookies. The dough is shaped into a lot and chilled before individual cookies are sliced and baked.

Slice and bake cookies, in general, are great for sandwich cookies because it means that all your cookies are going to be the same size for sandwiching. The dough contains a small amount of baking powder and baking soda, setting it apart from standard shortbread cookie doughs. This gives the cookies a little lift and helps to tenderize them. While shortbread cookies are delicious on their own, they can be a little too firm when it comes to making cookie sandwiches. After all – you want the filling to stay between the cookies and not ooze out with the first bite!

For the filling, you can use any high quality cherry preserve. You want to choose a jam that is relatively thick and still has pieces of fruit in it. Fruit pieces really make the cherry cobbler effect work well. That said, you don’t want the pieces to be so large that it is hard to sandwich the cookies together. Use your jam as-is for a test sandwich. Below, I’ve included some instructions for thickening store-bought jam to make it a better filling for the cookies if your favorite jam isn’t working out perfectly. You can make homemade jam if you prefer, but I know that I like to keep things streamlined during the holiday season. Those extra 30 minutes can be better spent enjoying the cookies with friends and family if you’re not planning to make huge batches of jam for gift-giving.

Cornmeal Cherry Jam Sandwich Cookies
Cookies

2 cups all purpose flour
1/2 cup yellow cornmeal
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1 cup butter, room temperature
2/3 cup sugar
1 tsp vanilla extract
1 egg yolk
2 tsp orange zest, optional

Cherry Jam Filling
1 cup cherry preserves
1 tbsp water (optional)
2 tsp cornstarch (optional)

Make the cookies: In a small bowl, stir together flour, cornmeal, salt, baking soda and baking powder.
In a large bowl, cream together butter and sugar until light and creamy, then blend in vanilla extract and egg yolk. With the mixer at a low speed, blend in the flour mixture. The dough may seem dry at first, but it will come together as you mix it.
Divide the dough in half and shape each half into a rough log about 1 1/2-inches in diameter. Place each log onto a sheet of wax paper, and roll the logs gently until they are well-wrapped and relatively smooth.
Chill dough in the fridge for at least 2 hours, or overnight, or freeze for up to 2 months.

Preheat oven to 350F. Line a baking sheet with parchment paper.
Slice cookie dough logs into 1/4-inch thick slices. Arrange on prepared baking sheet.
Bake for 11-14 minutes, until cookies are set and have a hint of brown at the edges. Cool cookies for 2-3 minutes on a baking sheet, then transfer to a wire rack to cool completely.

Assembly: Pair up the cooled cookies. Fill each pair of cookies with 2-3 tsp cherry preserves and sandwich together. Serve cookies within 24 hours of assembly. If the cookies will not be served right away, store in an airtight container for up to 3 days and fill before serving.

Filling preparation (optional): To prepare filling, pulse jam, water and cornstarch in food processor until fruit is cut into small pieces. Transfer jam to small saucepan and bring to a simmer. Simmer, stirring constantly, for 3-4 minutes, or until thickened. Set aside to cool to room temperature before using.

Makes about 2 dozen sandwiches.

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Totoro Cookies! (Black Sesame & Lemon Linzer Cookies)

These delicious black sesame linzer cookies look just like a whole team of edible Totoros!! I’ve always loved Studio Ghibli movies (never have been much of a Disney person) and Totoro is definitley one of the most iconic characters from their movies. I’m preeeeetty pumped because tomorrow, Netflix is dropping a whole catalogue of Ghibli movies which means I can watch them ALL. THE. TIME. The soundtracks of their movies are so soothing and since I’ve watched most of them multiple times now, they make the perfect kind of movie to have on in the background as I’m working. I’m usually not the kind of person who enjoys overly decorated desserts (you will never see me make a fondant-covered cake of my own free will). Because of this, I did NOT want to make a boring sugar cookie with coloured frosting, decorated like Totoro. The dough and filling did most of the work for me as I used a black sesame dough for the grey fur and a lemony creme fraiche ganache for the white fur of the belly! I added little leafies to some of their foreheads using candy melts leftover from a food styling job. Candy melts were […]

The post Totoro Cookies! (Black Sesame & Lemon Linzer Cookies) appeared first on Izy Hossack – Top With Cinnamon.

Totoro cookies made with black sesame dough and lemon ganache filling from studio ghibli

These delicious black sesame linzer cookies look just like a whole team of edible Totoros!! I’ve always loved Studio Ghibli movies (never have been much of a Disney person) and Totoro is definitley one of the most iconic characters from their movies.

I’m preeeeetty pumped because tomorrow, Netflix is dropping a whole catalogue of Ghibli movies which means I can watch them ALL. THE. TIME. The soundtracks of their movies are so soothing and since I’ve watched most of them multiple times now, they make the perfect kind of movie to have on in the background as I’m working.

rows of black sesame totoro linzer cookies from studio ghlibli

I’m usually not the kind of person who enjoys overly decorated desserts (you will never see me make a fondant-covered cake of my own free will). Because of this, I did NOT want to make a boring sugar cookie with coloured frosting, decorated like Totoro. The dough and filling did most of the work for me as I used a black sesame dough for the grey fur and a lemony creme fraiche ganache for the white fur of the belly!

I added little leafies to some of their foreheads using candy melts leftover from a food styling job. Candy melts were also used for the whites of the eyes and then very dark chocolate for the eyes, nose and whiskers. Royal icing would work for those jobbies too.

I made a card template of Totoro to be used for the cookies. It worked well but meant I had to hand cut every cookie which was VERY time consuming. Therefore the instructions below are just for the cookie dough and filling cut as regular circles. There’s a template below for if you want to print it and make your own but if you’re just here for a tasty cookie, go with the circles!

Download the template below

(note – It should be around 5cm wide so make sure the scale is correct before/after you’ve printed so you end up with the right size of template).

Black Sesame & Lemon Linzer Cookies

Black Sesame & Lemon Linzer Cookies

Yield: makes ~24 sandwich cookies
Prep Time: 40 minutes
Cook Time: 30 minutes
Additional Time: 1 hour
Total Time: 2 hours 10 minutes

Ingredients

Black sesame cookie dough:

  • 35g (1/4 cup) black sesame seeds
  • 150g (3/4 cup minus 1 tbsp) unsalted butter, softened
  • 100g (1/2 cup) granulated sugar
  • zest of 1 lemon, finely grated
  • 1/4 tsp fine salt
  • 50g (1/2 cup) ground almonds
  • 120g (1 cup) plain white (all-purpose) flour
  • 1 egg yolk

Lemon creme fraiche ganache:

  • 100g (3 1/2 ounces) white chocolate
  • 75g (1/3 cup) creme fraiche
  • zest of 1 lemon, finely grated
  • pinch salt
  • 1 tbsp lemon juice

Instructions

Make the cookie dough:

  1. Blitz the black sesame seeds in a food processor or blender until you get a rough, mealy texture.
  2. Cream the softened butter, sugar, lemon zest and salt in a medium bowl until smooth (you could use a stand mixer with the paddle attachment fitted instead).
  3. Add the ground black sesame seeds, ground almonds and flour and mix until you get a crumbly dough. Add the egg yolk and mix until a cohesive dough forms.
  4. Divide the dough into two balls, flatten into disks and place into separate re-usable sandwich bags. Chill for at least 1 hour until firm.


Make the ganache filling:

  1. Finely chop the white chocolate and place into a heatproof bowl.
  2. Place the creme fraiche, lemon zest and salt into a small pot. Set over a low heat and allow to loosen and warm up.
  3. Once gently steaming, remove from the heat and pour over the white chocolate. Let it sit for 5 minutes to melt the chocolate and then stir together until smooth. Finally, stir in the lemon juice.
  4. Allow to cool (either at room temperature if your kitchen is cool, or, in the fridge if not) until the texture is thick but you're still able to stir it.
  5. Use an electric whisk to beat the cooled ganache until light and fluffy.

Cut and bake the cookies:

  1. Cut a large piece of baking paper and place on your work surface. Dust with plain flour.
  2. Remove a chilled disk of dough from the fridge, take out of the bag and place onto the baking paper and dust with more plain flour.
  3. Roll the dough out until it's about 2mm (1/16-inch) thick, dusting the top and underneath the dough with flour as needed to prevent it sticking to the paper too much. Cut out into 5cm (2-inch) circles. Remove the scraps around the edges and transfer the circles to a baking tray lined with baking paper. Chill for 15 minutes.
  4. As the cut cookie dough is chilling, preheat the oven to 130°C (266°F). Use this time to also roll and cut circles from the second disc of dough. Place onto a second, lined baking tray. Use a small circular cutter (or the end of a piping tip) to cut a small circle from the centre of these cookies. Chill for 15 minutes as well.
  5. Remove the chilled cookie circles from the fridge and bake for 25-35 minutes; the cookies should barely start to colour and should become crisp once cool (they'll stil lbe slightly pliable when hot). Allow to cool on a wire rack.
  6. Re-roll the scraps, cut and bake as above, making sure that there's one plain circle per one 'doughnut shaped' circle so they can pair up when being sandwiched!
  7. Take a plain circle cookie (without the hole) and spread a thin layer of the white chocolate ganache over the surface of the cookie. Take one of the cookies with the hole in the middle and sandwich it on top. Repeat with all your baked cookies!
  8. Store in an airtight container for up to 5 days - they will soften a bit as they sit.


Notes

- Dough adapted from Alexandra Stafford via King Arthur Flour

- I handmade a card template of totoro to cut out the cookies with (around 5cm wide). Half of the cookies made were just the whole outline cut out. The other half of the cookies had the 'belly' cut out to make a hole for the lemon ganache to show through. I decorated them using piping bags with melted green & white candy melts and very dark chocolate. Please see the post above if you want to download the template!

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

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