Black & White Cookies (Chocolate Almond Sandwich Cookies)

Chocolate/Almond Sandwich Cookies (black & white cookies)

1 cup butter, room temperature

1 cup sugar

1 egg yolk

1 ½ teaspoons vanilla

2 cups flour

Sugar filling:

2 cups powdered sugar

½ cup butter, room temperature

½ teaspoon almond extract

1 tablespoon water

Dip:

4 ounces chocolate chips

2 tablespoons butter

Cream together butter and sugar. Add egg yolk, vanilla and flour, mixing thoroughly. Chill at least 2 hours.

Make 72 small balls of dough. Place 2 inches apart on ungreased cookie sheets. Preheat oven to 325 degrees. Grease bottom of small glass, dip into sugar and use it to flatten each ball to a thickness of 1/8 inch, dipping glass into sugar before each one. Bake 10 to 12 minutes until cookies have lightly browned edges. Do not over bake. Remove from cookie sheet to cooling rack.

Cream powdered sugar and butter. Add almond extract and water. Spread a teaspoonful of mixture on half the baked cookies. Cover each one with another cookie, making a sandwich.

In double boiler of microwave, heat chocolate and butter just until melted. Dip an edge of each cookie sandwich into chocolate (if not thin enough add more melted butter to mixture) and place on waxed paper. Transfer waxed paper and cookies to refrigerator to set. Store in tightly covered container layered with sheets of waxed paper. Makes 3 dozen sandwiches.

Note: Grandma wouldn't make these into sandwiches, she would just make flat cookies and dip in chocolate.

Original recipe is from a newspaper and developed by Cook Flavoring Company in Tacoma, Washington.

We missed the step of pressing down with glass & sugar. Also balls where to big.

filling

Sandwiches

This first go around chocolate was to thick, remixed with more butter and dipping went better.