Biscuit sandwich cookies from Martha Stewart's Cookies: The Very Best Treats to Bake and to Share (page 229) by Martha Stewart Living

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chocolate hazelnut spread for milk chocolate.

  • sdeathe on July 29, 2022

    Excellent. Love the cookie base. Be sure and get the dough to the proper 1/16 inch so the cookies are nice and crisp. Some of mine were a bit too thick. If the very thin cookies are hard to transfer to the cookie sheet without deforming, pop the parchment into the fridge for a minute. They're so thin they are firm very quickly. I found that using too much melted milk chocolate filling made the cookies cloying. I'd melt less chocolate next time and use less filling. Worth a repeat.

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