Mini Chocolate Sandwich Bites Food

MINI CHOCOLATE SANDWICH BITES

Steps:

• Heat oven to 350°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
• In 2-quart saucepan, melt butter over medium-low heat. Remove from heat. Stir in remaining ingredients except chocolate chips. Shape dough by level measuring teaspoonfuls into 3/4-inch balls. Place 2 inches apart on cookie sheet. Pressing with fingers, shape into thin 1 1/4-inch rounds.
• Bake 5 to 7 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• Spread melted chocolate on bottoms of half of the cookies. Pair with remaining cookies, with bottoms together.

MINI CHOCOLATE CHIP SANDWICH COOKIES

Steps:

• Preheat oven to 350°. Cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips. Chill dough for 1 hour., Shape teaspoonfuls of dough into 1-inch balls. Place 1-1/2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Meanwhile, for filling, split vanilla bean lengthwise. Using a sharp knife, scrape seeds from center into top of a double boiler over simmering water; discard bean. Add egg whites, granulated sugar and vanilla extract. Whisking constantly, heat mixture until sugar is dissolved and a thermometer reads 160°, 8-10 minutes. Transfer to a stand mixer fitted with a whisk attachment., Whisk egg white mixture on high until it cools to room temperature, 8-10 minutes. Reduce speed to medium; gradually add butter, 1 tablespoon at a time, beating well after each addition. Increase speed to high; beat until smooth., To assemble, transfer filling to a reusable pastry bag. Pipe about 1 teaspoon on bottoms of half of the cookies; cover with remaining cookies. Store in airtight containers.