From HERSHEY’s Makes 16 bars This chocolate marshmallow sandwich bar cookie recipe helps you enjoy s’mores without the mess. HERSHEY’S Milk Chocolate, marshmallows and graham…
From WHITE LILY
Makes 15 sandwich cookies
Sure Hit!
INGREDIENTS
Butter Flavor No-Stick Cooking Spray
2 3/4 cups WHITE LILY Enriched Bleached All-Purpose Flour
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cocoa powder
1/2 cup Butter Flavor All-Vegetable Shortening
1/2 stick Baking Sticks Butter Flavor All-Vegetable Shortening
1 cup sugar
1 large egg
1 1/2 teaspoons vanilla extract
3/4 cup sour cream
WHITE CHOCOLATE GANACHE
1/4 cup heavy cream
1 cup white chocolate chips
DIRECTIONS
1.HEAT oven to 375 degrees. Coat cookie sheet with no-stick cooking spray.
2.WHISK together flour, baking soda, salt, and cocoa in medium bowl; set aside. Combine shortening, sugar, egg, and vanilla in a large bowl; beat 2 minutes.
3.ADD sour cream and half the dry ingredients. Stir with a spoon. Stir in remaining dry ingredients. With oiled hands roll dough into 2-inch balls (about 2 tablespoons); place on prepared baking sheet about 3 inches apart. Dip bottom of glass into flour; press dough down to about 1/2-inch thickness.
4.BAKE 10 to 11 minutes or until cookies look dry on top. Remove from oven; cool 2 minutes. Remove cookies to cooling racks with a metal spatula. Cool completely.
WHITE CHOCOLATE GANACHE
1.BRING cream to a boil in small saucepan or microwave in microwave-safe bowl. Remove; add white chocolate chips; stir until melted and smooth. Chill in refrigerator 20 to 30 minutes or until spreading consistency. Spread bottoms of half the cookies with ganache; top with remaining cookies.
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