a long weekend is the perfect time to do a little baking. i forget how much i enjoy baking things that require a little more work and patience than the usual oatmeal chocolate chip cookie or cornbread. these little sandwich cookies filled the kitchen with the crazy wonderful scent of brown butter (buerre noisette!) and melted dark chocolate. the dough for this recipe couldn’t be simpler and you don’t even have to dirty too many dishes! it does take a little bit of time to shape the cookies in the bowl of a teaspoon and carefully slide them out onto a baking sheet, but aren’t these spoon cookies or the person you are making them for worth just a little bit more effort?
pretty much perfect from gourmet
the original recipe calls for sandwiching jam in between cookies, but i filled half of them with melted dark chocolate and they were very well received. the texture of these cookies are pretty sandy shortbread-like but if you wait a couple of days, the cookies develop more flavor and become a bit moister.
2 sticks (1 cup) cold unsalted butter, cut into pieces
3/4 cup sugar
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt, slightly rounded
fruit preserves (i used blackberry but i think raspberry would be better) or enough melted dark chocolate to fill
in a heavy saucepan, melt the butter over medium heat. it will start to foam a bit and then slowly start turning brown and smelling nutty. keep an eye on it; it will take about 10 minutes. let the butter cool for a bit, stirring. add the sugar and vanilla. in another bowl, whisk together the flour, baking soda, and salt. stir the flour mixture into the brown butter until it starts to form a ball. cover and rest for 1 to 2 hours to let the flavors develop.
preheat oven to 325. find a deep teaspoon. i think the old fashion spoons work better than new spoons. carefully fill the bowl of the spoon with a small amount of dough and slide off onto an ungreased cookie sheet. the dough is pretty crumbly but will hold together when pressed. bake the cookies for about 10-15 minutes or until pale golden. cool on the sheet for a couple minutes and then transfer the cookies from the sheet to a rack and cook completely. repeat. i wound up with about 50 cookies total. while the cookies are cooling, heat the fruit preserves and strain out any seeds in needed and cool.
when you are ready to assemble, spread a layer of jam or melted chocolate on the flat side of a cookie and sandwich with the flat side of another cookie. repeat until done. let them set on a rack and them store in an airtight container for a couple of days before eating (if you can resist!)
i wrapped each cookie like a piece of salt water taffy in some waxed paper because i was shipping them and didn’t want any breakage or crumbling. the cookies were very well received.