"Oreo" Cookies
By America's Test KitchenPublished on August 4, 2009
Yield
Makes about 30
Ingredients
1 Chocolate Icebox Cookies Chocolate Icebox Cookies 12 ounces (340 grams) white chocolate, chopped½ cup sour cream
Before You Begin
The ganache filling has a good chocolate flavor and will hold its shape once cooled to room temperature.
Instructions
- Prepare the dough for Chocolate Icebox Cookies, Cut the cookies into 1/8-inch-thick rounds and reduce baking time by a minute or two. Cool the cookies completely. (The cookies can be stored in an airtight container for up to 2 days.) Melt the white chocolate in a double boiler. Stir in 1/2 cup sour cream and cool to room temperature, about 15 minutes.
- Following the illustrations below, fill the cookies with the mixture. Serve within 2 hours.
Yield
Makes about 30Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Chocolate icebox cookies were our favorites for use in our sandwich cookies recipe—they have a texture that is tender yet sturdy and a deep, chocolaty flavor. Additionally, because they are sliced from a log of dough, the cookies in a single batch bake up with a uniform shape and size so that the cookies match up and make attractive sandwiches. For the “Oreo” filling for our chocolate sandwich cookies recipe, we liked a simple mixture of white chocolate and sour cream—it had a perfect texture for spooning onto the cookies and was firm enough that it didn’t ooze when a cookie was bitten into.
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