Sandwich Cookies are always a labor of love since they require a few extra steps. When I saw this recipe by Sarabeth Levine, I knew I wanted to try it for our afternoon tea as the combination of a butter cookie with chocolate and orange marmalade sounded divine!
After we try a new recipe we always ask each other and our guests- “Would we make this again?” it was agreed by all- “Yes”!
- 10 Tablespoons unsalted butter
- ½ cup superfine sugar
- 2 large egg yolks, at room temperature
- Grated zest- ½ lemon
- ⅛ teaspoon fine sea salt
- 1½ cup plus 1 Tablespoon unbleached AP flour
- ½ cup Orange or Apricot Marmalade
- 12 ounces semi-sweet or bittersweet chocolate (no more than 62 percent cacao), finely chopped, divided
- Beat butter in a stand mixer fixed with a paddle attachment on high speed until smooth, about 1 minute. Gradually add the sugar. Beat, occasionally scraping down the sides of the bowl, until light in color and texture, about 3 minutes longer. Beat in the yolks, lemon zest and salt. Reduce the speed to low. In thirds, add the flour, and mix just until the dough comes together and the sides of the bowl are almost clean.
- Turn out the dough onto a lightly floured work surface. Gather and shape the dough into a smooth ball. Roll the dough under your hands into a 14 inch long log that is about 1½" in diameter. Wrap the log with saran wrap. using a rolling pin or yard stick, roll over the log to make it about 16' long. Smooth the dough to be circular and the same width. Refrigerate for an hour until the dough is firm.
- preheat oven to 350. Position racks in the top third of your oven. Line two cookie sheets with parchment paper.
- Unwrap the log. Using a thin, sharp knife, cut the log crosswise into ⅜" thick rounds. Place the rounds 1" apart on the cookie sheet. Bake for approximately 12 minutes until lightly browned. Cool completely on the pan.
- Turn the cookies over so that the underside are up. Spoon a rounded ½ teaspoon of marmalade onto one of each of the pairs of cookies. Place the cookies in the frig to set completely.
- To temper the chocolate, bring 1 inch of water to a simmer in a medium saucepan. Reduce the heat to very low. Place 8 ounces of chocolate in a wide, heatproof bowl. Transfer the bowl to a saucepan, being sure the bottom of the bowl does not touch the water. Let stand, stirring occasionally, until the chocolate reaches 110 to 112 degrees on a digital instant read thermometer. Remove the bowl from the heat and place on a kitchen towel. Add the remaining 4 ounces of chocolate and stir until melted. Let stand, stirring every minute or so, until the chocolate reaches 88 degrees.
- Line a cookie sheet with parchment paper. One at the time, dip each cookie in the chocolate, letting the chocolate come about one-third up the side of the cookie. Give the cookie a gentle shake to remove excess chocolate, then carefully place the cookie on the pan. Let the cookies stand until the chocolate has set. ( the cookies can be stored in an airtight container, with layers separated by parchment, for up to 5 days.0