Cocoa-Clementine Sandwich Cookies



One Year: Slow-Cooker Peruvian Cilantro Chicken Soup
Two Years: Orange-Infused Sunflower Seed Butter Granola with Fennel and Golden Raisins
Three Years: Maple and Brown Butter Hazelnuts
Four Years: Banana Coconut Oatmeal Cookies
Five Years: Avocado Horiatiki Salad

Cocoa-Clementine Sandwich Cookies
Makes About 6 Large Sandwich Cookies

COOKIES:
1 1/2 tsp clementine zest
3/4 cup sugar
1 tbsp molasses
1 stick unsalted butter, at room temperature
1/4 tsp princess emulsion
1 egg
2 egg yolks
3/4 cup all-purpose flour
3/4 tsp baking soda
1/4 tsp salt

COCOA CREAM CHEESE FROSTING:
4 tbsp unsalted butter, at room temperature
4 oz cream cheese, at room temperature
2 tbsp unsweetened cocoa powder, sifted
1 tsp pure vanilla extract
1-1 1/2 cups confectioner’s sugar, sifted

COOKIES:
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. In a large bowl, rub the clementine zest into the sugar with your fingers until fragrant. Add molasses and butter and beat until fluffy, about 2 minutes. Beat in princess emulsion. Beat in egg and egg yolks, one at a time. In a separate bowl, whisk together flour, baking soda, and salt. Add to the wet ingredients in halves. Dough will be pretty loose, and this is okay. Scoop in tablespoonfuls onto baking sheet, leaving ample space in-between, as the cookies will spread. Bake for 8 minutes total, rotating halfway through. Let cool on the baking sheet for five minutes before transferring to a rack to cool completely. Repeat with the remaining dough.

FROSTING:
Beat together butter and cream cheese. Beat in cocoa powder, then vanilla. Beat in confectioner’s sugar in half cupfuls, until frosting reaches desired texture. Spread frosting to the edges of one cookie, then top with another cookie to make a sandwich. Repeat.

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