Friday, December 11, 2009

December 12th-Grand Marnier Sandwich Cookies

It was real fun being on the Charlie, Ernie, Lisa show yesterday. I never had an introduction that started with the Cookie Monster Song from Sesame Street. Hysterical! Actually, I think they opened with that song for Ernie because every time I looked over he had a different cookie in his hand. Later that day I had a wonderful lunch at Magnolia restaurant in Burlington (the first certified organic restaurant in Burlington), then I went Christmas shopping for Prince Charming and the bird brain (my sister). It's late now, we just got home from a holiday family outing and guess what? We are making cookies.

Dare I say how much we love Grand Marnier. You may notice it in our pictures here and there. When I tasted these cookies I knew this was a very good idea. They have a nick name around here "hamburgler".

Grand Marnier Sandwich Cookies
Makes 36 cookies

2 large egg yolks
2 teaspoons Grand Marnier
2/3 cup sugar
2 sticks unsalted butter, softened
1 teaspoon salt
2 1/4 cups all-purpose flour

1 ounce bittersweet chocolate, chopped
2 tablespoons Grand Marnier
2 tablespoons water
1 3/4 cups powdered sugar, sifted

1. For the Cookies: Preheat oven to 350. Line two baking sheets with parchment paper.

2. With an electric mixer at medium-high speed, beat the butter and sugar together until fluffy, about 2 minutes. Add the egg yolks and Grand Marnier, beat into well combined. Add the flour and salt, mix until incorporated. Shape dough into 3/4 inch balls spacing 1 inch apart on baking trays. Bake until lightly golden around the edges, 10-12 minutes. Cool the cookies on the baking sheet for two minutes then transfer to a wire rack to cool completely, about 30 minutes.

3. For the filling: Combine the chocolate, Grand Marnier, and water in a small saucepan, and stir over low heat until smooth, about 5 minutes. Off the heat, whisk in the confectioners' sugar until smooth.

4. Turn half of the cookies over (flat-side up) and spread with about one teaspoon of the filling. Top with another cookie. Let the filling set until semi hardened, about 20 minutes. (The cookies may be stored in an airtight container for 5 days).

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