Chocolate and Cream Sandwich Cookies |  |
Ingredients
| 1 | 2 sticks
cup
unsalted butter, softened at room temperature
| | 1 1/4 | cups
powdered sugar, divided
| | 1/4 | tsp.
salt
| | 1 3/4 | cups
flour
| | 1/4 | cup
unsweetened cocoa powder
| | 1 | 8-oz.
pkg. Neufchatel lower-fat cream cheese, softened at room temperature
| | 1/4 | cup
miniature semi-sweet chocolate chips or finely chopped dried cherries
|
| |
Directions
 | Preheat oven to 300°F. Beat butter, 3/4 cup powdered sugar, and salt in large bowl with electric mixer at medium-high speed until smooth. Gradually beat in flour and cocoa, scraping down sides of bowl until dough is blended and firm. |  | Working quickly to prevent drying, shape dough into 32 balls (about 1 tablespoon each). Place on ungreased cookie sheet. Flatten to 1/3-inch thickness. Bake 28 to 30 minutes or until cookies are firm. Remove from oven; cool on cookie sheet 5 minutes. Remove cookies to wire rack and cool completely. |  | Beat cheese and remaining 1/2 cup powdered sugar together in medium bowl with electric mixer at medium-high speed. Stir in chocolate chips by hand. |  | Spread 1 tablespoon cheese mixture on bottoms of 16 cookies. Top with remaining cookies. Cover and refrigerate until served. |
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