PEPPERIDGE FARM MILANO COOKIES
Rich, dark chocolate sandwiched between two layers of shortbread cookies. Shortbread Cookies 3/4 cup light brown sugar, firmly packed 1 cup salted butter, softened 2 teaspoons vanilla extract 2 cups all-purpose flour Chocolate Sauce 1 cup semisweet chocolate chips 1 tablespoon salted butter 1. Preheat the oven to 325*F. Line baking sheets with parchment paper and set aside. 2. To make the chocolate sauce, melt the chocolate chips and the 1 tablespoon butter in the top of a double boiler, being careful not to let it get too hot--the chocolate will burn and the butter will separate. Set aside at room temperature until ready to use. 3. Cream the sugar and 1 cup butter until light and fluffy. Add the vanilla extract and the flour, 1 cup at a time, and stir until well incorporated. 4. Shape the dough into 20 1-inch balls and press them into 2-inch-long ovals. Place the cookies 2 inches apart on the baking sheets and bake 17 to 20 minutes, until golden. Remove from the oven and let the cookies cool completely. 5. Dip the flat side of each cookie into the chocolate sauce and press the 2 chocolate sides together to make a "sandwich." Let the cookies rest on the cooled baking sheet until the chocolate hardens a little. 'The will of God will never take you where the Grace of God will not' ~Sugar -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
