White Russian Sandwich Cookies
Take two soft cookies made with coffee, milk crumbs, and Kahlúa and sandwich a little bit of whipped white chocolate, vodka, and Kahlúa ganache between them to create a slightly boozy, wholly satisfying bite. Yields 10 sandwich cookies
Servings
10sandwich cookies
Servings
10sandwich cookies
Ingredients
Christina Tosi’s Milk Crumbs
White Russian Cookies
Whipped White Chocolate Ganache with Vodka and Kahlúa
Instructions
White Chocolate Ganache with Vodka and Kahlúa
  1. Prepare the ganache: Chop the white chocolate into small pieces and put it into a small bowl. In a small saucepan, heat the heavy whipping cream, vodka, and Kahlúa until small bubbles begin to form. Pour the cream mixture over the white chocolate; shake the bowl a little to make sure all the chocolate is covered. Let sit about 3 minutes. Using a small spatula, start stirring from the middle out until all the white chocolate melts and everything is fully smooth and combined. Allow the ganache to cool for about 2-3 hours–the ganache should be able to hold it’s shape fairly well; if you spoon a bit out, you should see where you took it from.
  2. Once the ganache is cooled, use a whisk attachment on your mixer and whisk on high until the ganache is fluffy. This should only take about 1-2 minutes. Be careful not to over-whip.
Milk Crumbs
  1. Make the milk crumbs: Heat the oven to 250°F. In a medium bowl, whisk together 1/2 cup of the dry milk with the flour, corn starch, sugar, and salt. With a spatula, stir in the butter until small clumps start to form. Spread the mixture on a parchment lined baking sheet and bake 20 minutes until sandy. Cool. Return the crumbs to a bowl, stir in the other 1/4 cup of dry milk and pour the white chocolate into the crumbs, mixing until evenly coated. Set aside.
White Russian Cookies
  1. In the bowl of a stand mixer, or with a hand-mixer, cream together the butter and sugars until light and fluffy–about 3-5 minutes. In a separate bowl, whisk together the flour, baking soda, salt, and coffee grounds; set aside.
  2. Once the butter and sugar are light and fluffy, add the egg, vanilla, and Kahlúa one at a time. Mix to combine between each addition.
  3. Add the dry ingredients 1/2 at a time. Mix until just combined. Stir in the milk crumbs and the white chocolate chips. Allow the dough to chill at least 30 minutes in the refrigerator.
  4. Preheat the oven to 325°F and line a baking sheet with parchment paper. Using a small ice cream/cookie scoop, line the cookies onto the prepared sheet making sure to leave room for them to spread. Bake 10-12 minutes. Allow the cookies to cool on the baking sheet 3 minutes before transferring to a wire rack to finish cooling.
White Russian Sandwich Cookies
  1. Assemble the cookies: Pipe or spoon the whipped ganache onto the bottom of one cookie. Top with another cookie, pressing down until the ganache spreads closer to the edges.
Recipe Notes

These sandwich cookies can be kept out for a couple of hours but keep best when stored in the fridge.

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