ROMEO'S SIGHS AND JULIET'S KISSES

Romeo's Sighs and Juliet's Kisses image

Provided by Tracey Zabar

Yield sandwich cookies.

Number Of Ingredients 15

Romeo's Signs
4 ounces (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 teaspoon pure almond extract
1/2 teaspoon salt
1 cup all-purpose flour, sifted
Juliet's Kisses
4 ounces (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
3/4 cup all-purpose flour, sifted
1/4 cup Dutch-process cocoa powder, sifted
Filling
1 cup Nutella, raspberry jam, or melted bittersweet chocolate

Steps:

Romeo's Sighs
Preheat the oven to 350°F. Line two half-sheet pans with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Add the almond extract. Add the salt and flour, beating just until each addition is incorporated.
Drop by rounded teaspoonfuls onto one of the prepared pans. Set aside until you prepare Juliet's Kisses.
Juliet's Kisses
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Add the vanilla. Add the salt, flour, and cocoa powder, beating until each addition is incorporated.
Drop by level teaspoonfuls onto the second prepared pan. (These cookies spread more than the Romeos.)
Place the pan of the Romeos and the pan of Juliets in the center of the oven. Bake 8 to 10 minutes, or until the Romeos just start to brown at the edges. Cool completely on wire racks.
Filling
Spread the filling onto the flat side of a Romeo and sandwich together with a Juliet. Repeat this process with the remaining cookies.