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Prep 60min
Total1hr30min
Servings30
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Ingredients
Cookies
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
Filling
1/2
cup dark chocolate chips
2
tablespoons whipping cream
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Steps
1
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.
2
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.
3
Bake 6 to 8 minutes or just until edges start to brown. Remove from cookie sheets to cooling racks; cool completely.
4
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.
5
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.
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Place filled cookies sideways in individual petit four paper cups or mini paper baking cups.
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