Ingredients
1
cup butter, softened
1/2
cup powdered sugar
1
tablespoon grated orange peel
1
tablespoon finely chopped fresh rosemary leaves
1/4
teaspoon salt
1
teaspoon vanilla
2
cups Gold Medal™ all-purpose flour
1/2
teaspoon baking powder
1/4
cup coarse white decorator sugar crystals, if desired
1/2
cup dark chocolate chips
2
tablespoons whipping cream
Preparation
Heat oven to 400°F. In large bowl, beat butter, powdered sugar, orange peel, rosemary, salt and vanilla with electric mixer on low speed until mixed; beat on medium speed until creamy. On low speed, beat in flour and baking powder until dough forms.
In small bowl, place decorator sugar. Shape dough into 60 (1-inch) balls. Roll in sugar. On ungreased cookie sheets, place balls 2 inches apart. Press lightly with tines of fork to flatten slightly.
Bake 6 to 8 minutes or just until edges start to brown. Remove from cookie sheets to cooling racks; cool completely.
Meanwhile, in small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High in 15-second intervals until chips can be stirred smooth. Refrigerate until cooled and mixture starts to set, about 10 minutes.
For each sandwich cookie, spread about 1/2 teaspoon filling on bottom of 1 cookie. Press bottom of second cookie over filling. Let stand until set.
