Saturday, March 12, 2011

Salt-N-Pepper Sandwich Cookies-Leave Your Link

Like the Baked Explorations cookbook says, these cookies are crisp and toothsome, with a hint of salt and pepper that works beautifully with the cocoa powder, and then are  filled with a pretty close approximation of the Classic Oreo filling-less the trans fats and chemicals. These taste even better if you give them a few hours for the flavors to develop-that's if you can keep your hands off of them that long !

For the Cookies
3 1/2 cups all purpose flour
3/4 teaspoon salt
1/4 teaspoon fleur de sel, plus more for decorating
2 teaspoons white pepper
1/4 cup dark unsweetened cocoa powder (like Valrhona)
1 1/2 cups (3 sticks) unsalted butter,cut into 1 inch cubes, cool
 but not cold.
1 1/4 cups granulated sugar
1 3/4 cups confectioner's sugar
3 large egg yolks
1 tablespoon pure vanilla extract
3 ounces good quality dark chocolate (60 to 72%), melted

For the Vanilla Filling
5 ounces vegetable shortening, at room temperature
4 tablespoons (1/2 stick) unsalted butter, cut into small
 chunks, at room temperature
3 1/4 cups confectioners' sugar, sifted
1/2 teaspoon salt
1 tablespoon pure vanilla extract
1 teaspoon light rum

Make the Cookies

In a large bowl, sift together the flour, salt, fleur de sel, white pepper, and cocoa powder. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugars together until light and fluffy, about 3 minutes. Scrape down the bowl, and add the egg yolks, one at a time, beating until each is incorporated. Add the vanilla and melted chocolate and beat until uniform in color. Scrape down the sides and bottom of the bowl and beat again for 10 seconds.

Add half of the dry ingredients and beat for 15 seconds. Again, scrape down the bowl, add the remaining dry ingredients and beat until just incorporated.

Loosely shape the dough into two balls, wrap them tightly in plastic wrap, and refrigerate them for at least 3 hours.

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Unwrap one ball of dough and divide it into two equal portions. Place the first portion on a lightly flour-dusted work surface and return the other to the refrigerator.

Use your hands to knead the dough until pliable and form into a small disc. Roll the dough into a 1/4 inch-thick round. It will be slightly sticky, so you may have to flip and lightly flour it a few times while you work. Use a 2-inch round cookie cutter to create your sandwich tops and bottoms, and transfer them to the prepared baking sheets, leaving about 1 inch of space around each cookie. Continue the process with the remaining dough. Extra dough scraps can be refrigerated and rerolled, if desired.

Sprinkle the tops of the cookies with a little fleur de sel, then bake them for 10 to 12 minutes, rotating the sheets halfway through the baking time. The tops of the cookies should look a bit dry and possibly cracked. Place the baking sheets on wire racks to cool for 5 minutes. Use a spatula to transfer the cook­ies to the racks to cool completely before filling them.

Make the Vanilla Filling

In the bowl of a standing mixer fitted with the paddle attachment, beat the shortening and butter until lump free and smooth. Add the sugar in three parts, mixing each part until just combined. Add the salt, vanilla, and rum and beat again for 10 seconds. The filling should be thick but spreadable (like the inside of an Oreo). If it is too thick, add a drop or two of water as needed. Keep adding water to reach the desired consistency, but do not add too much water or the filling will be too thin.

Alternatively if the mixture is too thin, add a few tablespoons of confection­ers' sugar.

Assemble the Salt-N-Pepper Sandwich Cookies

Use a pastry bag or a small spoon to apply about 2 tablespoons of filling to the flat side of a cookie. Place another cookie, flat side down, on top. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all the sandwich cookies are made. Let them set up for about 15 minutes before serving. Store the cookies at room temperature in an airtight container for up to 3 days.

In this recipe he suggests using a 2 inch round cookie cutter; however it is only for guidance. If you roll your dough to 1/4 inch thick your cookie will be crisper-but if you want a chewier cookie roll out the dough to 1/2 inch thick and the cookies for a minute less.


  1. Here you go!

  2. Mine is up:

  3. I have been converted.

  4. Loved the cookie/dough, the filling was rather . . . crisco-y.


  6. I loveeeddd these.
    Joining baked sunday morns has thought me one thing , never to miss any bake.
    they jus keep getting better.
    I baked them many ways and am on my way to upload my pics and should go live in a bit:-)

  7. My first post with the group but definately not my last Baked recipe!

  8. I think I made mine too thick; they were yummy but a little difficult to eat.

  9. Perfect , like Baked recipes.
    Absolutely wonderful

  10. I made the mistake of giving some of these away. :(

  11. Loved these. Interesting contrast to the cookies I made a few weeks ago that were actually supposed to be just like Oreos.

  12. my dough is not soft enough to roll out. it's been out of the fridge for hours. can y'all help? what to do?

  13. Ashley - just pound it down and mound it in your hands for a few minutes - it warms up and is easier to roll. Mine was the same way - I made it soft by mashing it together in my hands....

  14. Late entry, but here we go!

  15. Here is mine!

  16. Well, it's not Sunday morning, but it is still Sunday, so I am at least posting on the correct day...and I'm glad to have been "assigned" to get this baking done because HUBBY AND I LOVE THESE COOKIES! I'm going it to eat some more...NOW!

  17. WE LOVED THESE!! Wow--what a homerun. At first, I thought all the work was a bit fussy, but they were well worth it. Can't wait to make these again.

  18. The more we eat these, the more we love them. They are a teeny bit fussy. But definitely worth it.

  19. Wow, this was my first receipe. It was fun to make and more fun to eat.

  20. Thanks for taking such good care of all of us with this Baked Sunday Morning Blog!!! It inspires me to bake goodies that I might have put off. Your efforts and leadership are appreciated. I am enjoying this Baked Explorations cooking even more because of you and also because all the other participating bloggers.

  21. These cookies are AWESOME!

  22. big love.

    sorry for the late post, but i did bake on sunday!