Today is Black Friday – many love this shopping day after Thanksgiving, some hate it. A lot ;) Well… for me it’s Cookie Friday. That’s my jam :P We could mix those two days together and just celebrate “Black Cookie Friday”! You do not have to shop laptops or other gadgets, just bake… these delicious black Baileys Chocolate Sandwich Cookies. Handsome little fellas – not only nice for Christmas.
The shopping madness came to Germany several years ago from the US – I would strongly suggest it is the “fault” of a big online market place that starts with an “a” and ends with “mazon” ;P When shops in malls also started promoting deals for Black Friday the people went berserk back in the days. I remember really dramatic videos where people were fighting for boxes in those shops. Not cute. Well… I have to admit I did quite some shopping in the previous years on that day or the days before. Nowadays I try to stay away from online shops on that date… better for me and my bank account ;)
Well. I did not want to give you a lecture about when and what to shop – today is Cookie Friday and we should focus on more important things: cookies! In this case black cookies ;) Some time ago I got me some black cocoa powder… really really black. It came in a large package, so I am trying to incorporate it in as many bakes as possible lately. If you want to know where to order… sorry – I will not link to the shop today ;) You have to find out yourself. But I can really recommend that black cocoa powder. It makes your bakes amazingly dark and I like the flavor. For me, it tastes like Oreo cookies. Probably because they use the same cocoa powder and that’s my only connection to that flavor ;)
Anyway. You can create really interesting looking bakes… if you are into the “dark side” of baking. I used the cocoa for my Oreo Number Cake, for example – turned out really nice. Of course, you can always use “regular” cocoa powder if you can’t get hold of the dark one or don’t like it – the bakes will be equally delicious… just not as black. Same for the Baileys – if you want to use something else here – feel free! Any other coffee or cream liquor should work here…. anything coffee or chocolate-flavored should be fine.
I used my “Spitzbuben” cookie cutters for these cookies (the ones that already have a hole in the middle) – you can use whatever you have at home – with or without a hole. The filling does not have to peek out in the middle – the cookies are delicious without that “extra” ;)
INGREDIENTS / ZUTATEN
For the dough:
1/2 cup (120g) butter, at room temperature
1/2 cup (100g) sugar
2 medium eggs
12 oz. (340g) all-purpose flour
1 oz. (30g) cocoa powder (black)
For the ganache:
5.6 oz. (160g) semi-sweet chocolate (min. 60% cocoa)
3.5 oz. (100g) heavy cream
3 tbsp. Baileys
For the sugar glaze:
1/2 cup (60g) confectioners’ sugar
1-3 tsp. lemon juice
Für den Teig:
120g weiche Butter
100g Zucker
2 Eier (M)
340g Mehl (Type 405)
30g schwarzer Kakao
Für die Ganache:
160g Zartbitterschokolade (min. 60% Kakao)
100g Sahne
3 EL Baileys
Für den Zuckerguss:
60g Puderzucker
1-3 TL Zitronensaft
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Roll out half of the dough between two sheets of baking parchment to avoid the use of flour. Use cookie cutters (rounds, squares or stars) with/without holes in the middle and cut out cookies. Place the cookies onto the baking sheet (keep the rest of the dough in the fridge) and bake for 8-10 minutes. The cookies should be firm but not dry. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough until everything has been used.
3. For the ganache chop the chocolate and add together with the heavy cream and Baileys to a microwave-safe bowl. Heat up gently until the chocolate has melted completely and you have a smooth ganache. Set aside and let cool down. The ganache should cool down to room temperature, thickened but not get hard. Fill into a piping bag (you can also use a spoon) and pipe a small amount on the cookies without a hole and top them with cookies that have a hole to create sandwich cookies. Let dry.
4. For the sugar glaze mix the confectioners’ sugar gradually with the lemon juice until you get a nice thick glaze. Fill into a piping bag and decorate the cookies with little dots.
2. Den Ofen auf 180°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Die Hälfte des Teiges auf der Arbeitsplatte auf ein Stück Backpapier legen, ein zweites Stück Backpapier auflegen und den Teig dünn ausrollen. Teigstücke mit und ohne Loch in der Mitte ausstechen – Kreise, Sterne, Herzen, oder was auch immer ihr habt. Die Teigstücke auf das vorbereitete Blech setzen (Teigreste zurück in den Kühlschrank) und dann für 8-10 Minuten backen. Die Kekse sollten fest sein, aber nirgends dunkle Stellen haben. Aus dem Ofen holen und erst auf dem Blech etwas abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Mit dem übrigen Teig wiederholen, bis alles aufgebraucht ist.
3. Für die Ganache die Schokolade hacken und zusammen mit der Sahne und dem Baileys in eine mikrowellensichere Schüssel geben. In kurzen Abständen vorsichtig erwärmen, bis die Schokolade komplett geschmolzen ist – glatt rühren und dann zur Seite stellen und abkühlen lassen. Die Ganache sollte in etwa Zimmertemperatur haben, stark andicken, aber noch nicht fest sein. Wer es ordentlich mag, füllt die Ganache in einen Spritzbeutel – alle anderen nehmen einfach einen kleinen Löffel und verteilen damit die Ganache auf den Keksen (ohne Loch in der Mitte) und packen dann einen Keks (mit Loch) oben drauf für ein Plätzchen Sandwich. Zum Trocknen zur Seite stellen.
4. Für den Zuckerguss den Puderzucker nach und nach mit Zitronensaft verrühren – es sollte ein dickflüssiger Guss entstehen. In einen Spritzbeutel füllen und die Plätzchen mit kleinen Punkten verzieren.
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Here is a version of the recipe you can print easily.
Print
Baileys Chocolate Sandwich Cookies
- Prep Time: 45m
- Cook Time: 10m
- Total Time: 2h 30m
- Yield: 20 1x
- Category: Cookies
- Cuisine: German
Description
Black Christmas Cookies galore with loads of chocolate flavor and a ganache filling with some booze ;) A new take on classic German Christmas Cookies.
Ingredients
Instructions
Notes
Enjoy baking!
Ooh, these look great, thank you!
Thanks :D
Your cookies look absolutely gorgeous. The white icing decorations are brilliant. I made this recipe yesterday and it wasn’t as easy as you make it look!
I ended up with a lot of extra ganache. It filled a small glass bowl and I dipped some Butterkekse in it to make use of it (still have a bunch to continue this snacking). I also wasn’t sure if it was okay at room temperature since it had cream in it (I’m still a newbie baker!) so I stuck this little ganache-pudding bowl into the fridge. My husband said it was “too bitter”, but he doesn’t understand the delight of rich, dark chocolate!
Instead of lemon juice, I made the white icing with a little water and a little Bailey’s (since the ganache didn’t taste strongly of Bailey’s) and filled into a plastic freezer bag with a tiny hole cut for decorating. But it did not work for me to make little dots like you did (do you have some technique? do you stop the icing from dripping between dots with your finger or something?) so instead I just drizzled white lines over my heart-shaped cookies and they looked pretty!
Hi.
There is no special technique for the piping – you just have to make sure the icing is not too runny.
So start adding a smaller amount of liquid to the sugar and add more if the consistency is too thick. That should help.
Cheers
Marc