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Wednesday, July 27, 2016

Blackberry Chocolate Sandwich Cookies


For the Cookies:
3/4 cup butter
1 1/2 cup brown sugar
2 Tablespoons water
1 (12 ounce) package semi-sweet chocolate chips
2 eggs
3 cups all-purpose flour, sifted
1 1/4 teaspoons baking soda
1 teaspoon salt

For the filling:
For cream filling:
3 cups powdered sugar, sifted and divided
1/3 cup butter, softened
3/4 cup fresh blackberries, pureed in a food processor

1. Preheat oven to 350 degrees F.
2. Heat butter, sugar, and water in a large saucepan over low heat. Add chocolate chips and stir until melted.
3. Add dry ingredients and beat in eggs. Drop by teaspoon onto cookie sheet. Bake for 10-14 minutes. After cookies have cooled, sandwich 2 cookies together with cream filling.
4. For cream filling:
5. Blend 1 cup powdered sugar with butter. Beat in remaining powdered sugar and blackberry puree alternately. Use your judgement and don't add all the puree at once. You want the filling to be able to hold it's thickness. More puree will make it thinner. More powdered sugar will make it thicker.

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