WHITE LILY Soft Chocolate Sandwich Cookies

From WHITE LILY
Makes 15 sandwich cookies

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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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