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White Lily

White Lily Soft Chocolate Sandwich Cookies

PREP TIME:

15 min

COOK TIME:

10 min

YIELD:

15 sandwich cookies

INGREDIENTS:

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
OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening

PREPARATION DIRECTIONS:

  1. 1.
    HEAT oven to 375°F. Coat cookie sheet with no-stick cooking spray.

  2. 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. 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. 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.

  5.  
    WHITE CHOCOLATE GANACHE

  6. 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.