Try this recipe for soft chocolate sandwich cookies, and make two soft cookies nestle up against some luscious white chocolate ganache.
Soft chocolate sandwich cookies
Crisco Original No-Stick Cooking Spray
2-3/4 cups White Lily All-Purpose Flour
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cocoa
1/2 cup Crisco Butter Flavor Shortening
1 cup sugar
1-1/2 teaspoons vanilla extract
3/4 cup sour cream
White chocolate ganache ingredients
1/4 cup whipping cream
1 cup white chocolate chips
1. Preheat oven to 375 F. Coat cookie sheet with no-stick cooking spray. Whisk together flour, baking soda, salt, and cocoa in medium bowl. Set aside. Combine shortening, sugar, egg, and vanilla in a large bowl, beat for 2 minutes.
2. Add sour cream and half the dry ingredients. Stir with a wooden spoon. Stir in remaining dry ingredients. Roll dough into 2- inch balls (about 2 tablespoons) with oiled hands; place on prepared baking sheet about 3 inches apart. Dip bottom of glass into flour; press dough down to about 1/2- inch thickness.
3. Bake at 375 F. for 10 to 11 minutes or until cookies look dry on the top. Remove from oven; cool 2 minutes. Remove cookies to cooling racks with a metal spatula. Cool completely.
4. For ganache, bring cream to a boil in small saucepan or microwave in microwave safe bowl until boiling. Remove; add white chocolate chips; stir until melted and smooth. Chill in refrigerator for 20 to 30 minutes or until spreading consistency. To make cookie sandwich, spread ganache onto half the cookies, then top the ganache with remaining cookies.