White Lily Soft Chocolate Sandwich Cookies

15 min

10 min

15 sandwich cookies

COOKIES	1 cup sugar
Crisco® Butter Flavor No-Stick Cooking Spray	1 large egg
2 3/4 cups White Lily® Enriched Bleached All Purpose Flour	1 1/2 tsps. vanilla extract
1/4 tsp. baking soda	3/4 cup sour cream
1/2 tsp. salt	WHITE CHOCOLATE GANACHE
3/4 cup cocoa powder	1/4 cup heavy cream
1/2 cup Crisco® Butter Flavor All-Vegetable Shortening	1 cup white chocolate chips
1/2 stick OR Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening

COOKIES
Crisco® Butter Flavor No-Stick Cooking Spray
2 3/4 cups White Lily® Enriched Bleached All Purpose Flour
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cocoa powder
1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1 cup sugar
1 large egg
1 1/2 teaspoons vanilla extract
3/4 cup sour cream
WHITE CHOCOLATE GANACHE
1/4 cup heavy cream
1 cup white chocolate chips

2.

WHISK together flour, baking soda, salt and cocoa in medium bowl; set aside. Combine shortening, sugar, egg and vanilla in a large bowl; beat 2 minutes.

3.

ADD sour cream and half the dry ingredients. Stir with a spoon. Stir in remaining dry ingredients. With oiled hands roll dough into 2-inch balls (about 2 tablespoons); place on prepared baking sheet about 3 inches apart. Dip bottom of glass into flour; press dough down to about 1/2-inch thickness.

4.

BAKE 10 to 11 minutes or until cookies look dry on top. Remove from oven; cool 2 minutes. Remove cookies to cooling racks with a metal spatula. Cool completely.

1.

BRING cream to a boil in small saucepan or microwave in microwave-safe bowl. Remove; add white chocolate chips; stir until melted and smooth. Chill in refrigerator 20 to 30 minutes or until spreading consistency. Spread bottoms of half the cookies with ganache; top with remaining cookies.