These unusual and irresistible macadamia shortbread cookies from chef Jonathan Waxman of NYC’s Jams have a minty chocolate cream filling.
Slideshow: More Sandwich Cookies
2 cups finely chopped macadamia nuts (10 ounces)
2 sticks unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon kosher salt
5 ounces milk chocolate, finely chopped
2 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
1/2 teaspoon peppermint extract
Pinch of kosher salt
How to Make It
Step 1 Make the cookies
Preheat the oven to 350°. Spread the nuts on a baking sheet and toast for about 8 minutes, until light golden. Let cool.
In a medium bowl, using a hand mixer, beat the butter with both sugars at medium speed until light and fluffy, about 3 minutes. Beat in the vanilla, then add the flour and salt and mix just until a dough forms. Stir in the nuts. On a sheet of parchment paper, roll out the dough 1/4 inch thick. Transfer the parchment and dough to a baking sheet and refrigerate for 1 hour.
Line 2 baking sheets with parchment paper. Using a 11/2 -inch cookie cutter, stamp out rounds from the dough and arrange them 1 inch apart on the prepared sheets. Gather the scraps and stamp out more rounds. Refrigerate the cookies for 1 hour.
Bake the cookies for about 12 minutes, rotating the baking sheets halfway through, until golden. Transfer to a rack to cool.
Step 5 Meanwhile, make the filling
In a heatproof medium bowl, combine both of the chocolates. In a small saucepan, bring the cream to a simmer. Pour the cream over the chocolate and let stand for 2 minutes; stir until smooth. Stir in the peppermint extract and salt and refrigerate for about 1 hour, until thick.
Spread 1 1/2 teaspoons of the filling on the underside of half of the cookies and sandwich with the remaining cookies.
The sandwich cookies can be stored in an airtight container for 3 days.
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