Milk-Chocolate Pecan Lace Cookie Sandwiches

Choose cookies of the same size to pair together and let the milk chocolate for the filling cool and thicken slightly before spreading it on so it doesn’t drip through the lacy holes of the cookies.

• 2 oz. pecans (to yield 1/2 cup ground pecans)
• 2 oz. (4 Tbs.) unsalted butter
• 1/3 cup granulated sugar
• 2 Tbs. light corn syrup
• 1-1/2 oz. (1/3 cup) all-purpose flour
• Pinch salt
• 1 tsp. pure vanilla extract
• 1/2 cup coarsely chopped pecans
• 4 oz. milk chocolate, chopped

Position racks in the middle and upper third of the oven. Heat the oven to 350°F. Line two baking sheets with nonstick liners, like Silpat brand, or with parchment.

In a food processor, grind the 2 oz. of pecans finely and measure out 1/2 cup. Heat the butter, sugar, and corn syrup in a medium saucepan over low heat, stirring often, until the butter melts and the sugar dissolves. Increase the heat to medium high and, stirring constantly, bring the mixture just to a boil. Remove the pot from the heat and stir in the flour and salt until incorporated. Stir in the vanilla, the ground pecans, and chopped pecans.

Drop the batter by the teaspoon 3 inches apart on the baking sheets, about six cookies per baking sheet.  Bake the cookies until evenly light brown, 11 to 12  minutes total. About 5 minutes into baking, switch the sheets from top to bottom and back to front to promote even baking. The cookies won't begin to spread until about 6 minutes into baking.

Line a cooling rack with paper towels. Remove the cookies from the oven and, as soon as they're firm (which will take just a few minutes), use a wide spatula to transfer them to the rack to cool completely.

Melt the milk chocolate in a bowl in a microwave or over a water bath. Let it cool enough to thicken slightly.

Arrange the cookies in pairs of similar size. Turn half of the cookies bottom up. Leaving a 1/2-inch border around the edge, spread a thin layer of milk chocolate over the cookies that are bottom up. Gently place the remaining cookie, bottom down, onto the milk chocolate. Let the cookies sit until the filling firms, about 30 minutes.

Milk Chocolate Pudding

Most puddings contain eggs for added creaminess, but here, creamy milk chocolate makes eggs unnecessary. To be ready in 30 minutes, this pudding is served warm, but you can also chill it if you like.

• 1-1/2 oz. (1/2 cup) Dutch-processed cocoa powder
• 1/4 cup granulated sugar
• 1/4 tsp. table salt
• 1/2 cup heavy cream
• 3 Tbs. cornstarch
• 2 cups whole milk
• 7 oz. milk chocolate, finely chopped, preferably Lindt (about 1-3/4 cups)
• 1 tsp. pure vanilla extract

In a medium bowl, whisk the cocoa powder, sugar, and salt. In a small bowl, whisk the cream and cornstarch until smooth.

Bring the milk to a boil in a heavy-duty 3-quart saucepan over medium heat. Whisk 3/4 cup of the hot milk into the cream mixture. Add to the dry ingredients and whisk until fully incorporated. Add the cocoa mixture to the remaining milk. Cook, whisking constantly, until the mixture thickens and bubbles, about 1 minute. Remove from the heat and add the chocolate and vanilla. Let stand 1 minute. Whisk until smooth.

Divide the mixture among six 6-oz. ramekins or small serving dishes and serve. Or if you prefer chilled pudding, put plastic wrap directly on the surfaces of the puddings and refrigerate for at least 30 minutes and no longer than 2 hours.

Milk Chocolate Ice Cream

This is an ice cream for those who luxuriate in the creaminess of milk chocolate, which is enhanced by the cream in the custard base. Dress yours up for company with roasted strawberries, chocolate sauce, and a dollop of whipped cream. 

• 1-1/2 cups whole milk
• 1-1/2 cups heavy cream
• 1 Tbs. natural cocoa powder
• 1/3 cup granulated sugar
• 7 oz. good-quality milk chocolate, finely chopped
• 8 egg yolks

In a heavy-based saucepan, combine the milk and cream. Sift the cocoa powder over the mixture; whisk thoroughly to combine. Sprinkle about half the sugar into the saucepan and slowly bring the mixture to a simmer; don't let it boil.

Put the chopped chocolate in a medium bowl and fill a large bowl with ice water.

While waiting for the milk mixture to simmer, whisk the egg yolks with the remaining sugar. Whisk vigorously until the yolks thicken and become a paler shade of yellow, 3 to 4 minutes.

To combine the egg and milk mixtures, slowly pour half the simmering milk into the yolks while whisking constantly to temper it. Whisk that mixture back into the milk in the saucepan. Reduce the heat to low and stir constantly with a wooden spoon or rubber spatula in a figure-eight motion until the custard is thick enough to coat the back of a spoon (about 170°F), 10 to 15 minutes.

Pour the cooked custard over the chocolate. Whisk until all the chocolate is melted. Set the custard bowl over the bowl of ice water; stir until the custard is completely cool. Pour through a fine sieve if there are any lumps and then refrigerate for several hours or overnight.

Pour the custard into an ice cream machine with at least a 1-quart capacity and freeze following the manufacturer's directions.

Milk-Chocolate Pecan Lace Cookie Sandwiches

Choose cookies of the same size to pair together and let the milk chocolate for the filling cool and thicken slightly before spreading it on so it doesn’t drip through the lacy holes of the cookies.

• 2 oz. pecans (to yield 1/2 cup ground pecans)
• 2 oz. (4 Tbs.) unsalted butter
• 1/3 cup granulated sugar
• 2 Tbs. light corn syrup
• 1-1/2 oz. (1/3 cup) all-purpose flour
• Pinch salt
• 1 tsp. pure vanilla extract
• 1/2 cup coarsely chopped pecans
• 4 oz. milk chocolate, chopped

Position racks in the middle and upper third of the oven. Heat the oven to 350°F. Line two baking sheets with nonstick liners, like Silpat brand, or with parchment.

In a food processor, grind the 2 oz. of pecans finely and measure out 1/2 cup. Heat the butter, sugar, and corn syrup in a medium saucepan over low heat, stirring often, until the butter melts and the sugar dissolves. Increase the heat to medium high and, stirring constantly, bring the mixture just to a boil. Remove the pot from the heat and stir in the flour and salt until incorporated. Stir in the vanilla, the ground pecans, and chopped pecans.

Drop the batter by the teaspoon 3 inches apart on the baking sheets, about six cookies per baking sheet.  Bake the cookies until evenly light brown, 11 to 12  minutes total. About 5 minutes into baking, switch the sheets from top to bottom and back to front to promote even baking. The cookies won't begin to spread until about 6 minutes into baking.

Line a cooling rack with paper towels. Remove the cookies from the oven and, as soon as they're firm (which will take just a few minutes), use a wide spatula to transfer them to the rack to cool completely.

Melt the milk chocolate in a bowl in a microwave or over a water bath. Let it cool enough to thicken slightly.

Arrange the cookies in pairs of similar size. Turn half of the cookies bottom up. Leaving a 1/2-inch border around the edge, spread a thin layer of milk chocolate over the cookies that are bottom up. Gently place the remaining cookie, bottom down, onto the milk chocolate. Let the cookies sit until the filling firms, about 30 minutes.

Milk-Chocolate Pecan Lace Cookie Sandwiches

Choose cookies of the same size to pair together and let the milk chocolate for the filling cool and thicken slightly before spreading it on so it doesn’t drip through the lacy holes of the cookies.

• 2 oz. pecans (to yield 1/2 cup ground pecans)
• 2 oz. (4 Tbs.) unsalted butter
• 1/3 cup granulated sugar
• 2 Tbs. light corn syrup
• 1-1/2 oz. (1/3 cup) all-purpose flour
• Pinch salt
• 1 tsp. pure vanilla extract
• 1/2 cup coarsely chopped pecans
• 4 oz. milk chocolate, chopped

Position racks in the middle and upper third of the oven. Heat the oven to 350°F. Line two baking sheets with nonstick liners, like Silpat brand, or with parchment.

In a food processor, grind the 2 oz. of pecans finely and measure out 1/2 cup. Heat the butter, sugar, and corn syrup in a medium saucepan over low heat, stirring often, until the butter melts and the sugar dissolves. Increase the heat to medium high and, stirring constantly, bring the mixture just to a boil. Remove the pot from the heat and stir in the flour and salt until incorporated. Stir in the vanilla, the ground pecans, and chopped pecans.

Drop the batter by the teaspoon 3 inches apart on the baking sheets, about six cookies per baking sheet.  Bake the cookies until evenly light brown, 11 to 12  minutes total. About 5 minutes into baking, switch the sheets from top to bottom and back to front to promote even baking. The cookies won't begin to spread until about 6 minutes into baking.

Line a cooling rack with paper towels. Remove the cookies from the oven and, as soon as they're firm (which will take just a few minutes), use a wide spatula to transfer them to the rack to cool completely.

Melt the milk chocolate in a bowl in a microwave or over a water bath. Let it cool enough to thicken slightly.

Arrange the cookies in pairs of similar size. Turn half of the cookies bottom up. Leaving a 1/2-inch border around the edge, spread a thin layer of milk chocolate over the cookies that are bottom up. Gently place the remaining cookie, bottom down, onto the milk chocolate. Let the cookies sit until the filling firms, about 30 minutes.

Gianduia Sandwich Cookies

The wafers for these cookies are delicious served on-their own as an accompaniment to Gianduia Mousse.  See my Hazelnut Butter recipe for instructions on toasting and skinning the nuts.

For the filling:

• 3 oz. bittersweet or semisweet chocolate, finely chopped
• 1 oz. milk chocolate, finely chopped
• 1/4 cup heavy cream
• 1/2 cup Hazelnut Butter, at room temperature

Tip:

Use the best chocolate you can find; try www.bakingshop.com and www.qzina.com for mail-order sources.

For the cookies:

• 9 oz. (2 sticks plus 2 Tbs.) unsalted butter, softened
• 1 cup sugar
• 1 cup (5 oz.) toasted, skinned, and finely ground hazelnuts (grind the toasted nuts in a food processor)
• 4 large egg yolks, at room temperature
• 1 tsp. vanilla extract
• 13-1/2 oz. (3 cups) all-purpose flour, mixed with a pinch of salt

Make the cookie filling:

In a metal bowl set over a saucepan of simmering water, melt the bittersweet (or semisweet) and milk chocolate, stirring frequently with a rubber spatula to ensure even melting. In a small saucepan, heat the cream over medium heat to just below the boiling point. Remove the bowl of chocolate from the pan of water and wipe the bottom and sides dry. Pour the cream into the chocolate and stir with the spatula until very smooth. Stir in the hazelnut butter until well blended. Cover tightly with plastic wrap. Cool to room temperature and refrigerate until thick but not stiff, about 2 hours, stirring occasionally with the spatula. If you make the filling in advance and it has become very firm, leave it at room temperature until it reaches a nice spreading consistency.

Make the cookies:

In the bowl of a stand mixer using the paddle attachment (or in a large mixing bowl using a hand-held mixer), beat the butter until fluffy, about 2 minutes. Add the sugar and beat until well blended. Add the ground hazelnuts and mix well. Stop occasionally and scrape the sides and bottom of the bowl with a rubber spatula.

Add the egg yolks, one at a time, mixing thoroughly after each addition. Mix in the vanilla extract, and then add the flour in two or three batches, mixing to blend well, but don’t overmix. Divide the dough, shape into two thick disks, wrap in plastic, and chill until firm, about 3 hours. (If the dough isn’t thoroughly chilled, it will be too soft to roll out and cut.)

Adjust the oven racks to the upper and lower thirds of the oven and heat it to 375°F.

Line four baking sheets with parchment. Work with one disk at a time; leave the other in the refrigerator. Try to work in a cool area, not too close to the warm oven. Roll the dough between sheets of lightly floured waxed paper or parchment until it’s about 1/8 inch thick for sandwich cookies, 1/4 inch for single cookies.

Cut out shapes using a cookie cutter. To make a “window” in the top cookie, in half of the shapes, cut out the center using a smaller cutter. Put the cookies on the lined baking sheets, leaving at least 1/2 inch between each wafer. Gently press the scraps together, reroll, and cut more wafers. If the dough is too warm and hard to work with, return it to the refrigerator to chill.

Bake two sheets at a time (keeping the others in the refrigerator) for 7 minutes and then switch the sheets to the opposite racks. Bake for another 6 to 7 minutes, until deep golden on the top and the bottom. Keep a close eye on the baking time, and keep in mind that the cookie tops may be finished a minute earlier than the bottoms. Let cool on racks. The wafers must be cooled completely before assembling the cookies.

To assemble:

Use a small metal spatula or table knife to to spread some of the filling onto each wafer bottom. Place one of the wafer tops on top of the filling, pressing slightly so they stick together.  Store the sandwich cookies at room temperature between layers of waxed paper, tightly covered with aluminum foil in a plastic container, for up to three days.

Milk Chocolate Pudding

Most puddings contain eggs for added creaminess, but here, creamy milk chocolate makes eggs unnecessary. To be ready in 30 minutes, this pudding is served warm, but you can also chill it if you like.

• 1-1/2 oz. (1/2 cup) Dutch-processed cocoa powder
• 1/4 cup granulated sugar
• 1/4 tsp. table salt
• 1/2 cup heavy cream
• 3 Tbs. cornstarch
• 2 cups whole milk
• 7 oz. milk chocolate, finely chopped, preferably Lindt (about 1-3/4 cups)
• 1 tsp. pure vanilla extract

In a medium bowl, whisk the cocoa powder, sugar, and salt. In a small bowl, whisk the cream and cornstarch until smooth.

Bring the milk to a boil in a heavy-duty 3-quart saucepan over medium heat. Whisk 3/4 cup of the hot milk into the cream mixture. Add to the dry ingredients and whisk until fully incorporated. Add the cocoa mixture to the remaining milk. Cook, whisking constantly, until the mixture thickens and bubbles, about 1 minute. Remove from the heat and add the chocolate and vanilla. Let stand 1 minute. Whisk until smooth.

Divide the mixture among six 6-oz. ramekins or small serving dishes and serve. Or if you prefer chilled pudding, put plastic wrap directly on the surfaces of the puddings and refrigerate for at least 30 minutes and no longer than 2 hours.

Milk-Chocolate Pecan Lace Cookie Sandwiches

Choose cookies of the same size to pair together and let the milk chocolate for the filling cool and thicken slightly before spreading it on so it doesn’t drip through the lacy holes of the cookies.

• 2 oz. pecans (to yield 1/2 cup ground pecans)
• 2 oz. (4 Tbs.) unsalted butter
• 1/3 cup granulated sugar
• 2 Tbs. light corn syrup
• 1-1/2 oz. (1/3 cup) all-purpose flour
• Pinch salt
• 1 tsp. pure vanilla extract
• 1/2 cup coarsely chopped pecans
• 4 oz. milk chocolate, chopped

Position racks in the middle and upper third of the oven. Heat the oven to 350°F. Line two baking sheets with nonstick liners, like Silpat brand, or with parchment.

In a food processor, grind the 2 oz. of pecans finely and measure out 1/2 cup. Heat the butter, sugar, and corn syrup in a medium saucepan over low heat, stirring often, until the butter melts and the sugar dissolves. Increase the heat to medium high and, stirring constantly, bring the mixture just to a boil. Remove the pot from the heat and stir in the flour and salt until incorporated. Stir in the vanilla, the ground pecans, and chopped pecans.

Drop the batter by the teaspoon 3 inches apart on the baking sheets, about six cookies per baking sheet.  Bake the cookies until evenly light brown, 11 to 12  minutes total. About 5 minutes into baking, switch the sheets from top to bottom and back to front to promote even baking. The cookies won't begin to spread until about 6 minutes into baking.

Line a cooling rack with paper towels. Remove the cookies from the oven and, as soon as they're firm (which will take just a few minutes), use a wide spatula to transfer them to the rack to cool completely.

Melt the milk chocolate in a bowl in a microwave or over a water bath. Let it cool enough to thicken slightly.

Arrange the cookies in pairs of similar size. Turn half of the cookies bottom up. Leaving a 1/2-inch border around the edge, spread a thin layer of milk chocolate over the cookies that are bottom up. Gently place the remaining cookie, bottom down, onto the milk chocolate. Let the cookies sit until the filling firms, about 30 minutes.