Chocolate-Dipped Chocolate-Apricot Sandwich Cookies

Chocolate-Dipped Chocolate-Apricot Sandwich Cookies
Photo by Scott Phillips


  • 8 oz. (2 cups) confectioners’ sugar
  • 8 oz. (1 cup) unsalted butter, softened
  • 2-¼ oz. (¾ cup) unsweetened, natural cocoa powder, sifted if lumpy
  • 12 oz. bittersweet chocolate, finely chopped
  • 1 tsp. pure vanilla extract
  • 9 oz. (2 cups) unbleached all-purpose flour; more as needed
  • 2 tsp. canola or vegetable oil
  • + 4 more ingredients
    • 2 large egg yolks
    • 1 cup apricot preserves
    • ½ tsp. baking powder
    • ½ tsp. table salt

In a medium bowl, whisk the flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and cocoa powder on low speed until blended; then raise the speed to medium and beat until light and fluffy, about 3 minutes. Scrape down the bowl and beater. Ad...

View full recipe at Fine Cooking


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