Vanilla Bean Sandwich Cookies with Gianduja Filling
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
¼ cup non-hydrogenated shortening½ cup vanilla sugar (+ ¼ cup if cheese is unsweetened)1 ½ tbsp ground chia seeds mixed with ¼ cup warm water1 tbsp vanilla200 g smooth cottage cheese (I used Nordica Smooth Vanilla Bean)1 cup flour1 cup oat flour½ tsp baking powder½ tsp baking soda½ tsp salt12 tbsp Gianduja Crème Filling(https://www.yummysmells.ca/2015/03/gianduja-creme-filling.html)
In a bowl, beat together shortening and sugar until light.
Add chia mixture, vanilla and cheese, beating until smooth.
Stir in flours, baking powder, baking soda and salt until combined.
Roll half the dough into a cylinder, then wrap in plastic or waxed paper, then in foil.
Place on a baking sheet (I actually sit mine in halved cardboard tubes on the sheet to keep them round) and freeze at least 2 hours, or until needed.
Repeat with remaining dough.
After dough has chilled, heat the oven to 350°F and line cookie sheets with parchment.
Slice cookie log into 24 cookies and place 1″ apart on cookie sheets.
Bake for 10-12 minutes.
Carefully transfer cookies to a wire rack to cool completely.
Turn half of the cookies over so their bottoms face upwards.
Scoop 1 tablespoon of the Gianduja Crème Filling onto each upturned half and top with remaining cookies (right side up).
Ideally, chill these 1 hour to firm up before serving.
Serving Size: Makes 12
Add chia mixture, vanilla and cheese, beating until smooth.
Stir in flours, baking powder, baking soda and salt until combined.
Roll half the dough into a cylinder, then wrap in plastic or waxed paper, then in foil.
Place on a baking sheet (I actually sit mine in halved cardboard tubes on the sheet to keep them round) and freeze at least 2 hours, or until needed.
Repeat with remaining dough.
After dough has chilled, heat the oven to 350°F and line cookie sheets with parchment.
Slice cookie log into 24 cookies and place 1″ apart on cookie sheets.
Bake for 10-12 minutes.
Carefully transfer cookies to a wire rack to cool completely.
Turn half of the cookies over so their bottoms face upwards.
Scoop 1 tablespoon of the Gianduja Crème Filling onto each upturned half and top with remaining cookies (right side up).
Ideally, chill these 1 hour to firm up before serving.
Serving Size: Makes 12
Nutritional Info Amount Per Serving
- Calories: 231.8
- Total Fat: 10.0 g
- Cholesterol: 6.6 mg
- Sodium: 8.1 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 2.6 g
- Protein: 5.1 g
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