Ingredients
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9 None graham cracker rectangles
1 cup all-purpose flour, plus 2 tbsp
3/4 cup dark brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup cold butter, cubed
1 None egg
1/2 tsp vanilla extract
None None chocolate ganache or glaze, to coat
None None cream cheese frosting, to fill
Preparation
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Preheat oven to 375\u00b0F.
Pulse graham crackers in a food processor until ground. Add flour, sugar, baking soda and salt and pulse until combined. Add butter and pulse until crumbly. Whisk together egg and vanilla then pour into processor and pulse just until combined. Remove from processor and gently press into a ball.
Lightly flour a work surface and roll dough out to about 1/16-inch thick. Cut into \"X\" and \"O\" cookies with 2-3/4 to 3-inch cookie cutters. Arrange on parchment-lined baking sheets 2 inches apart. Chill for 15 mins. Bake cookies until firm to the touch, about 7 mins. Let cool completely on a wire rack.
Arrange cookies on a wire rack over a foil-lined jelly roll pan. Coat cookies in chocolate ganache then chill until firm, about 30 mins.
Pair cookies. Sandwich each pair together with 1 heaping tablespoon of cream cheese frosting.
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