Fillings for Sandwich Cookies

By lorik

Ingredients

• Chocolate Peppermint:
• 1/2 cup heavy cream
• 12 oz bittersweet chocolate, chopped fine
• 1 tsp mint extract
• Vanilla Cream:
• 4 Tbsp unsalted butter, at room temperature
• 1/4 cup vegetable shortening
• 1 1/2 cups confectioners' sugar, sifted
• 2 tsp vanilla extract
• 1/4 tsp salt
• Chocolate Hazelnut:
• 1 cup chocolate-hazelnut spread
• 4 Tbsp unsalted butter, softened
• 1/4 tsp salt
• 1 cup confectioners' sugar, sifted

Details

Adapted from kroger.com

Preparation

Step 1

Both recipes make enough filling for 2 dozen cookies

Chocolate Peppermint:
Put the cream in a small saucepan over medium heat and bring to a simmer. Remove from heat and add the chocolate. Allow the mixture to stand until the chocolate is fully melted, about 3 minutes, and then whisk until smooth. Cool to room temperature and then whisk in the mint extract. Continue whisking until smooth.

Vanilla:
In the work bowl of a stand mixer outfitted with paddle attachment, beat the butter and shortening until smooth, soft and fluffy. Add the confectioners' sugar, vanilla and salt, and beat until perfectly smooth. (if the mixture is too stiff, add 1 Tablespoon of milk.)

Chocolate Hazelnut:
In the work bowl of a stand mixer outfitted with paddle attachment, combine the chocolate hazelnut spread, butter and salt. Beat on medium speed, adding confectioners' sugar a little at a time until desired consistency is reached.