Swiss Chocolate Sandwich Cookies

GANACHE FILLING
1/3 c Heavy whipping cream
1 tb Unsalted butter
1 tb Light corn syrup
2 oz Bittersweet chocolate; cut
-into 1/4-inch
; pieces

FINISHING
Confectioners’ sugar

You will need 2 cookie sheets or jelly-roll pans lined with parchment or
foil

To make the dough, beat the butter by hand in a medium bowl just until it
is evenly softened. Quickly beat in the melted chocolate, then the flour.
Continue to mix until the dough is smooth.

Scrape the dough out onto a piece of plastic wrap and press it into a
rectangle about 1/2-inch thick. Wrap and chill the dough until it is firm
~- about an hour.

While the dough is chilling, make the filling. Combine the cream, butter
and corn syrup in a saucepan and bring to a boil over low heat. Remove from
heat and add both chocolates. Shake the pan gently to submerge chocolate in
the hot liquid. Let stand 5 minutes, then whisk smooth and scrape filling
into a bowl. Let stand at room temperature or in the refrigerator until of
spreading consistency.

To bake the cookie bases, set racks in the upper and lower thirds of the
oven and preheat to 350 degrees.

If the dough is very hard, pound it gently with the rolling pin to soften
it so that it rolls out more easily. Divide dough in half and, on a floured
surface, roll one half about 1/16-inch thick. Use a fluted, round 2-inch
cutter to cut the dough into cookies. Place them on prepared pans as they
are cut, leaving about an inch between the cookies. Repeat with the
remaining dough. Save all the scraps. Reroll the scraps and cut more
cookies.

Bake the cookies 12 to 15 minutes, until they are firm and slightly
colored. Cool the cookies in the pans on racks.

When cookies and filling have cooled, arrange half the cookies, flat side
up. Place a dab of filling on them and cover with the remaining cookies,
flat sides together. Dust cookies very lightly with confectioners’ sugar
before serving.

Yield: about 18 sandwich cookies