Ultimate Chocolate Cookie Book - Bruce Weinstein [40]
MAKES 15 LARGE SANDWICH COOKIES
FOR THE COOKIE DOUGH
2 cups plus 2 tablespoons all-purpose flour, plus additional for dusting
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
8 tablespoons (1 stick) cool, unsalted butter, cut into small pieces
1/4 cup solid vegetable shortening (2 ounces)
3/4 cup sugar
1 large egg, at room temperature
1/2 teaspoon finely grated orange zest
11/2 cups walnut pieces, finely ground
FOR THE FILLING
6 ounces semisweet chocolate, chopped
1/3 cup heavy cream
8 tablespoons (1 stick) unsalted butter, softened (see Note)
2 cups confectioners’ sugar
FOR THE COATING
2 tablespoons confectioners’ sugar
1 tablespoon cocoa powder, sifted
1. Position the racks in the top and bottom thirds of the oven; preheat the oven to 325°F. Line two large baking sheets with parchment paper or silicone baking mats; set aside. Whisk the flour, baking powder, cinnamon, and salt in a medium bowl until well combined; set aside as well.
2. Soften the butter and shortening in a large bowl, using an electric mixer at medium speed, just until creamy, if still cool, about 1 minute. Add the sugar and beat the mixture at medium speed until light and fluffy, about 1 more minute. Beat in the egg and orange zest until smooth, then the ground walnuts, just until incorporated.
3. Turn off the mixer, pour in the prepared flour mixture, and beat at a very low speed just until a soft, pliable dough forms. Gather the dough into a ball in the bowl; divide this ball into thirds and cover with a kitchen towel.
4. Lightly dust a clean, dry work surface with flour. Place one-third of the dough on it, flatten slightly, dust with flour, and roll out to an even 1/4-inch thickness. Cut the dough into large 3-inch circles using a cookie cutter or a similarly shaped drinking glass dusted with flour. The cookies will be very soft; transfer them gently with a large metal spatula to the prepared baking sheets, spacing them about 11/2 inches apart.
5. Gather any scraps, add to the second third of the dough, and roll out as directed. Using these two balls of dough, and any scraps, cut out fifteen 3-inch circles.
6. Dust your work surface again with flour, place the last third of the dough on it, and roll out to the same thickness, about 1/4 inch thick. Cut out 3-inch cookies, but before lifting them off the work surface, use a 1-inch-diameter circular cookie cutter or a very small drinking glass, dusted with flour, to cut a center hole out of each circle. Gather all scraps and roll again until you have 15 tops with circles cut out of their centers. Use a large metal spatula to transfer these to the prepared baking sheets as well. (If you cannot fit them all onto two baking sheets, cover these cutout tops with a clean kitchen towel and reserve them for a second baking on a lined baking sheet.)
7. Bake for 8 minutes, then rotate the sheets top to bottom and front to back. Bake for about 8 or 9 more minutes, just until the cookies begin to brown at the edges and are dry and set. One warning: the tops will bake more quickly than the bottoms, so watch them carefully. Cool for 2 minutes on the sheets, then use a wire spatula to transfer to wire racks to cool completely, about 1 hour.
8. To make the filling, place the chopped chocolate in a medium bowl. Heat the cream in a small saucepan set over medium-low heat until small bubbles form around the rim of the pan. Pour this warmed cream over the chocolate and stir with a wooden spoon or heat-safe rubber spatula until all the chocolate has melted.
9. In a second bowl, cream the butter and confectioners’ sugar, using an electric mixer at medium speed. With the beaters running, pour in the melted chocolate mixture in a thin, slow, steady stream, scraping down the sides of the bowl as necessary.
10. Use an offset spatula or a long, thin spatula to frost what will become the