BUTTER COOKIE SANDWICHES WITH CHESTNUT CREAM

Butter Cookie Sandwiches with Chestnut Cream image

Yield makes about 1 1/2 dozen

Number Of Ingredients 10

Previous Next

1 1/2 cups all-purpose flour, plus more for work surface
1/2 teaspoon coarse salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup sifted confectioners' sugar
1 large egg
4 tablespoons (1/2 stick) unsalted butter, room temperature
2/3 cup sifted confectioners' sugar
Pinch of coarse salt
2 tablespoons chestnut cream (crème de marron)
6 ounces semisweet chocolate, coarsely chopped

Steps:

Make cookies: Sift together flour and salt into a bowl. Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, about 2 minutes. Add confectioners' sugar; mix until smooth. Mix in egg. Reduce speed to low. Add flour mixture; mix until just combined. Wrap dough in plastic, and refrigerate until firm, about 2 hours.
Preheat oven to 350°F. Roll out dough on a lightly floured work surface to 1/8 inch thick. Cut into 1 1/2-inch rounds. Using a spatula, transfer rounds to baking sheets lined with parchment paper, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until edges are golden, about 12 minutes. Transfer to wire racks and let cool completely.
Make filling: Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Add confectioners' sugar, salt, and chestnut cream; mix until smooth.
Make glaze: Melt chocolate in a saucepan over low heat, stirring constantly.
Assemble cookies: Spread filling on bottom of half the cookies. Sandwich with remaining cookies. Dip sandwiches a third of the way into the warm glaze; transfer to wire racks set over baking sheets. Refrigerate until set, about 15 minutes. Cookies can be refrigerated in a single layer in airtight containers up to 2 days.