Bittersweet and White Chocolate Sandwich Cookies
1/2 cup vegetable shortening
1/2 cup sugar
3 1-ounce squares or bars semisweet chocolate, melted
1 large egg
1/2 teaspoon pure vanilla extract
3/4 cup unsifted all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1 1/2 4-ounce bars white chocolate, broken into 54 small pieces
1 Heat oven to 375 [degrees] F. Lightly grease 2 light-colored baking sheets and set aside.
2 In a medium-size bowl with electric mixer on medium speed, beat shortening, sugar, and chocolate until light and fluffy. Beat in egg and vanilla until well mixed. Reduce mixer speed to low; beat in flour, baking powder, and salt until well mixed. Spoon mixture into pastry bag fitted with 3/8-inch round tip.
3 On greased baking sheets, hold pastry bag fairly close to surface and press mixture out to make 36 strips, each about 2 1/2 inches long and spaced 2 inches apart. If peaked, smooth tops with finger.
4 Bake cookies just until firm - 5 to 6 minutes. Cool until just set enough to move. Using a spatula, place half of the cookies upside down on wire racks. Working quickly, evenly space 3 pieces white chocolate. Place remaining cookies, right sides up, on top of white chocolate on each cookie. Set aside 5 minutes, then gently press tops of cookies, spreading out softened white chocolate. Let cool completely and store in an airtight container up to 1 week.
Nutrition information per cookie -
Calories- 111.
fat- 7 g
fiber- 0.3 g
WW pts- 3