Name: Double-Chocolate Sandwich Cookies
Cook time: 1 1/4 hr
Total time: 4 hr (includes chilling dough)
Yield: Makes about 3 1/2 dozen cookies
Ingredients: 2 cups all-purpose flour; 1/2 cup unsweetened Dutch-process cocoa powder; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 sticks (1/2 pound) unsalted butter, softened; 3/4 cup sugar; 1 large egg yolk; 1 teaspoon pure vanilla extract; 1/2 cup heavy cream; 1 1/2 tablespoons light corn syrup; 3/4 pound fine-quality white chocolate, melted; 2 tablespoons unsalted butter, softened; 2 teaspoons pure vanilla extract; Equipment: a 1 3/4-inch fluted round cookie cutter; Garnish: decorative sugar (optional)

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Photo by Romulo Yanes

Whether you dunk them in milk, pry them apart, or devour them whole, sandwich cookies are irresistible. These, with their crisp chocolate wafers and ganache filling made from fine-quality white chocolate, are so much better than that supermarket version.

Cook's notes:

· Dough can be chilled up to 2 days. · Ganache can be made 1 day ahead and chilled, its surface covered with parchment. Bring to room temperature, then beat with mixer before using. · Sandwiched cookies keep, chilled, 4 days.

Recipe notes

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