|German chocolaty goodness!|
German Chocolate Cookies
No-Chill Sugar Cookies
Source: The Adventures of Sweet Sugar Belle (adapted)
Yield: about 2 dozen 2-in. sandwich cookies
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups confectioner's sugar
1 teaspoons vanilla extract
1/2 teaspoon coconut extract
2 3/4 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon salt
Method:Preheat oven to 350ºF.
In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls.
On floured surface, roll each ball into a circle approximately 12 in. diameter x 1/8 in. thick. Using a 2 inch round cutter, cut out as many cookies as possible. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 8-11 minutes or until cookies are lightly browned.
German Chocolate Filling
source: Taste of the South Dec 2012
4 oz semi- sweet chocolate chips
1/2 cup shredded coconut
1/4 cup chopped pecans (optional)
1/3 cup heavy cream
2 Tablespoons unsalted butter
Place chocolate, nuts, and coconut in a small bowl. Set aside. In a small sauce pan butter and cream. Bring to a boil. Remove from heat and pour over the chocolate mixture. Stir until the chocolate is melted. Allow to cool to room temperature.
Put about 1 teaspoon chocolate coconut filling on the flat side of one cookie, and top with another cookie to make a sandwich. Sprinkle the tops of the cookies with confectioners sugar. Can be stored up to one week in an airtight container.