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White Lily® Soft Chocolate Sandwich Cookies

Prep Time:
15 min
Cook Time:
10 min
Total Time:
1 hr 0 min
Yield:
15 sandwich cookies

Ingredients

COOKIES

  • 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 Butter Flavor All-Vegetable Shortening
  • 1/2 stick 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

Instructions

  1. HEAT oven to 375°F. Coat cookie sheet with no-stick cooking spray.
  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.
  5. WHITE CHOCOLATE GANACHE
  6. 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.

Nutrition

Serving Size (1 sandwich cookie), Calories 300 (Calories from Fat 130), Total Fat 15g (Saturated Fat 5g, Trans Fat g), Cholesterol 25mg, Sodium 125mg, Total Carbohydrate 41g (Dietary Fiber 2g, Sugars 21g), Protein 5g; Percent Daily Value*: Vitamin A 4%, Vitamin C %, Calcium 4%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.

Baking Tip

When making pizza crusts, use 2 to 2-1/2 cups of bread flour (hard wheat) or 2-1/2 to 3-1/2 cups of all-purpose flour (soft wheat).

Baking Tip

For a thinner, crisper pizza crust, use White Lily® All-Purpose Flour. For a thicker, chewier crust, use White Lily Bread Flour.

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