Photography by Eva Kolenko
Chocolate Orange Espresso Sandwich Cookies
The hardest part of these cookies is not eating all the filling before the sandwiches are made.
- 2 cups flour
- ¾ cup Dutch process cocoa
- 2 tablespoons espresso beans, finely ground
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups cannabis-infused sugar
- 1¼ cups butter
- 1 tablespoon orange zest
- 2 teaspoons vanilla extract
- 2 eggs
- ½ cup coarse sugar
- Ganache filling, recipe follows
Stir together flour, cocoa, ground espresso beans, baking soda and salt; set aside.
Using an electric mixer, beat sugar and butter on high speed until light and fluffy, about 1 minute. Scrape down the bowl, lower mixer speed to medium and beat in the orange zest, vanilla, sugar and eggs. Increase speed and continue to beat until light and fluffy, about two minutes more. Reduce mixer to low and gradually add dry ingredients until just combined. Cover bowl and refrigerate for at least one hour.
Line two baking sheets with parchment paper or silicone baking mats. Scoop out a tablespoon of chilled dough and roll into a ball. Dip half the ball into the coarse sugar, place (sugar side up) on a prepared baking pan and flatten slightly. Repeat with remaining dough, placing cookies about 11⁄2 inches apart. Chill cookies for at least 15 minutes.
Bake in a preheated 350° F oven, rotating sheet pans once, until the cookies are set but still soft in the center, about 10 minutes. Cool for 5 minutes; transfer to a wire rack.
Spread a generous layer of ganache onto a cookie bottom and top with a second cookie. Repeat with remaining cookies. Makes 24 cookies, each about 11 mg THC based on a 10 percent strain.
To make ganache filling: Heat 1⁄2 cup cream, 2 teaspoons butter and 11⁄2 tablespoons orange liqueur in a small saucepan over low heat until the mixture is hot but not boiling. Place 11⁄2 cups roughly chopped chocolate into a stainless steel bowl and add cream mixture. Let stand for a minute and whisk until smooth. Chill at least 1 hour to allow chocolate to thicken.
Recipe by Cheri Sicard