12 sandwich cookies
Despite the title of these cookies, which is a mashup of the names of two German towns, the original recipe contained no liquor. In testing, we added bourbon to the filling and liked the results.
MAKE AHEAD: The cookies can be stored in an airtight container for up to 10 days.
Adapted from “The Cookie Jar: Over 90 Scrumptious Recipes for Home-Baked Treats From Choc Chip Cookies and Snickerdoodles to Gingernuts and Shortbread,” by Liz Franklin (Ryland Peters & Small, 2015).
Ingredients
For the cookies
11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, at room temperature
1/2 cup Demerara or turbinado sugar
1 heaping tablespoon unsweetened cocoa powder
1 1/2 cups flour, plus more for the work surface
Pinch kosher salt
Superfine sugar, for dusting
For the filling
8 tablespoons (1 stick) unsalted butter, at room temperature
1 3/4 cups confectioners’ sugar
Scant 1/2 cup unsweetened cocoa powder
1 1/2 teaspoons milk
2 teaspoons bourbon
Steps
For the cookies: Preheat to 350 degrees. Line a baking sheet with parchment paper or a silicone liner.
Combine the butter and Demerara or turbinado sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for about 3 minutes, until lightened and fluffy. Stop to scrape down the bowl. Add the cocoa powder, flour and salt; beat on low speed to form a soft, evenly chocolate dough.
Lightly flour a work surface. Roll out the dough to a large rectangle with a thickness of about 1/8 inch. You’ll need a total of 24 rectangles that measure 11/4 inches by 2 inches; cut out as many you can, transferring them to the baking sheets as you work. Gather the dough scraps, reroll and cut more rectangles, as needed. Use a wooden skewer to dock the center of each rectangle with a line of 3 holes. Dust the cookie tops with superfine sugar.
Bake (upper and lower racks) for about 5 minutes, then rotate the sheets from top to bottom and front to back; bake for 5 to 7 minutes or until just firm. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Meanwhile, make the filling: Combine the butter and confectioners’ sugar in the bowl of a stand mixer (fitted with a balloon-whisk attachment) or a handheld electric mixer; beat on medium speed for a few minutes, until smooth and creamy. Stop to scrape down the bowl. Add the cocoa powder, milk and bourbon; beat on low speed until well incorporated.
Create 12 sandwich cookies by turning half of the baked cookies over and spreading them with the filling. Top with the remaining cookies.
Nutrition | Per cookie (using 2-percent milk): 370 calories, 2 g protein, 42 g carbohydrates, 22 g fat, 14 g saturated fat, 60 mg cholesterol, 20 mg sodium, 0 g dietary fiber, 27 g sugar
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