This sandwich cookies recipe is a wonderful teatime treat or a delectable gift during holidays! These cookies are a delicious treat to dunk in milk too!

Sandwich Cookies Recipe

Are you looking for a fun and festive cookie? This sandwich cookies recipe is what you need to make just that, the easy, simple way! These cookies use a simple, easy to make dough recipe and are filled with jam. Then they’re completely transformed from ordinary to festive through chocolate dipping.

These sandwich cookies actually have a name: Isler or Ischler cookies. In spite of the fancy name, Isler is just a chocolate covered, jam filled version of two linzer cookies. I drizzled some white chocolate too, just to add a bit more fanciness to the festive look. And I used strawberry jam because I think chocolate goes very well with strawberries. The jam filled center softened the cookies and made them tender and super delicious.

Sandwich Cookies Recipe

Ingredients:

2 1/2 sticks butter
5 oz powdered sugar
1 1/4 cup finely ground almonds
1 tablespoon rum extract
Pinch of salt
10 oz cake flour
1/2 cup strawberry jam
1 cup chocolate chips
white chocolate to drizzle
Stand mixer with paddle
2″ round cookie cutter
wax paper
baking sheet

Directions:

In the bowl of a stand mixer using the paddle attachment beat together butter and sugar.
Slowly add in the walnuts, rum extract and salt.
Gradually add in the flour.
Cover and refrigerate the dough until well-chilled, at least 1 hour.
Heat the oven to 350 F.
Prepare a baking sheet by lining it with wax paper.
Remove the dough from the refrigerator and break into 4. Use one-fourth of the dough and return the rest of the dough to the refrigerator so it stays chilled until rolling.
Dust with flour and roll each portion of the dough to the thickness of choice (I think a thinner cookie will end up a little more crunchy so if you want a softer cookie, roll the dough about 1/8″ thick)
Cut out rounds using a 2″ cookie cutter.
Place the rounds on the baking sheet and bake just until the edges start to brown, about 10 minutes.
Remove the cookies and cool on a rack.
When completely cooled, spoon about 1 teaspoon strawberry jam in the center of half of one cookie and top with a second. Repeat with all of the cookies.
Keep in the fridge for 30 minutes.
Melt the chocolate chips in the microwave using a microwave-safe bowl; stir the chips every 15 seconds until melted. You can also melt the chocolate in a bain marie.
Dip the top of the sandwiches into chocolate and gently shake the excess. Place on a plate chocolate side up.
Melt the white chocolate and drizzle over sandwiches using a fork.
Store the cookies in a container and place in a cool place. They taste best the next day.

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Chocolate covered sandwich cookies recipe filled with jam

Author: Petro Neagu

Ingredients

2 1/2 sticks butter
5 oz powdered sugar
1 1/4 cup finely ground almonds
1 tablespoon rum extract
Pinch of salt
10 oz cake flour
1/2 cup strawberry jam
1 cup chocolate chips
white chocolate to drizzle
Stand mixer with paddle
2 " round cookie cutter
wax paper

Instructions

In the bowl of a stand mixer using the paddle attachment beat together butter and sugar.
Slowly add in the walnuts, rum extract and salt.
Gradually add in the flour.
Cover and refrigerate the dough until well-chilled, at least 1 hour.
Heat the oven to 350 F.
Prepare a baking sheet by lining it with wax paper.
Remove the dough from the refrigerator and break into 4. Use one-fourth of the dough and return the rest of the dough to the refrigerator so it stays chilled until rolling.
Dust with flour and roll each portion of the dough to the thickness of choice (I think a thinner cookie will end up a little more crunchy so if you want a softer cookie, roll the dough about 1/8" thick)
Cut out rounds using a 2" cookie cutter.
Place the rounds on the baking sheet and bake just until the edges start to brown, about 10 minutes.
Remove the cookies and cool on a rack.
When completely cooled, spoon about 1 teaspoon strawberry jam in the center of half of one cookie and top with a second. Repeat with all of the cookies.
Keep in the fridge for 30 minutes.
Melt the chocolate chips in the microwave using a microwave-safe bowl; stir the chips every 15 seconds until melted. You can also melt the chocolate in a bain marie.
Dip the top of the sandwiches into chocolate and gently shake the excess. Place on a plate chocolate side up.
Melt the white chocolate and drizzle over sandwiches using a fork.
Store the cookies in a container and place in a cool place. They taste best the next day.