Relish this distinctive dessert - orange and rosemary flavored sandwich cookies with a decadent chocolate and whipped cream filling.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 30
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. In large bowl, beat butter, powdered sugar, orange peel, rosemary, salt and vanilla with electric mixer on low speed until mixed; beat on medium speed until creamy. On low speed, beat in flour and baking powder until dough forms.
- In small bowl, place decorator sugar. Shape dough into 60 (1-inch) balls. Roll in sugar. On ungreased cookie sheets, place balls 2 inches apart. Press lightly with tines of fork to flatten slightly.
- Bake 6 to 8 minutes or just until edges start to brown. Remove from cookie sheets to cooling racks; cool completely.
- Meanwhile, in small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High in 15-second intervals until chips can be stirred smooth. Refrigerate until cooled and mixture starts to set, about 10 minutes.
- For each sandwich cookie, spread about 1/2 teaspoon filling on bottom of 1 cookie. Press bottom of second cookie over filling. Let stand until set.
Nutrition Facts : Calories 110, Carbohydrate 10 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich Cookie, Sodium 75 mg, Sugar 3 g, TransFat 0 g
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