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Almost Oh-ree-oh!

Yields: 20 to 25 sandwich cookies
Make this recipe how many times?
Savory Spice Shop Ingredients
Cocoa Powder, Dutch 2 oz bag $2.80
Cocoa Powder, Black Onyx 2 oz bag $4.25
Vanilla Extract Pure Madagascar -2floz $4.75

Ingredients:

  • For chocolate cookies:

  • 1 1/4 cups flour
  • 1/4 cup Dutch cocoa powder
  • 1/4 cup black onyx cocoa powder
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup + 2 tbsp unsalted butter (1 1/4 stick)
  • 1 x large egg
  • For creamy filling:

  • 1/4 cup unsalted butter
  • 1/4 cup vegetable shortening
  • 2 cups powdered sugar, sifted
  • 2 tsp. pure Madagascar vanilla extract

Directions:

For cookies: Preheat oven to 375 degrees. Set rack in middle. In mixing bowl, thoroughly mix the flour, cocoas, baking soda, baking powder, salt and sugars. After combined, on low speed, add the butter then the egg. Continue mixing until dough comes together in a mass (about 3 min.). Place 2 tsp. of batter on a parchment lined baking sheet, about 2 inches apart. With the bottom of a glass slightly flatten the dough. Bake for 9 min., rotating once. Set on baking racks to cool. For filling: Mix butter and shortening on low speed, gradually beating in the sugar and vanilla. When combined, turn mixer on high and beat for 2 to 3 min. until light and fluffy. To assemble cookies, put filling in a gallon zip top bag. Squeeze all filling to one corner, and cut off the corner of bag. Pipe about 1 tsp. of filling into the center of one cookie. Sandwich with another cookie and enjoy!

Yields:

20 to 25 sandwich cookies

Thanks to:

Becky Schiffle, Savory Spice Shop customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Almost Oh-ree-oh!

“Your herbs and spices are so wonderful. I am so happy that I discovered you!”

-Anna Maria D. from Portland, Texas

Almost Oh-ree-oh!


Yields: 20 to 25 sandwich cookies

Ingredients:

  • For chocolate cookies:

  • 1 1/4 cups flour
  • 1/4 cup Dutch cocoa powder
  • 1/4 cup black onyx cocoa powder
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup + 2 tbsp unsalted butter (1 1/4 stick)
  • 1 x large egg
  • For creamy filling:

  • 1/4 cup unsalted butter
  • 1/4 cup vegetable shortening
  • 2 cups powdered sugar, sifted
  • 2 tsp. pure Madagascar vanilla extract

Directions:

For cookies: Preheat oven to 375 degrees. Set rack in middle. In mixing bowl, thoroughly mix the flour, cocoas, baking soda, baking powder, salt and sugars. After combined, on low speed, add the butter then the egg. Continue mixing until dough comes together in a mass (about 3 min.). Place 2 tsp. of batter on a parchment lined baking sheet, about 2 inches apart. With the bottom of a glass slightly flatten the dough. Bake for 9 min., rotating once. Set on baking racks to cool. For filling: Mix butter and shortening on low speed, gradually beating in the sugar and vanilla. When combined, turn mixer on high and beat for 2 to 3 min. until light and fluffy. To assemble cookies, put filling in a gallon zip top bag. Squeeze all filling to one corner, and cut off the corner of bag. Pipe about 1 tsp. of filling into the center of one cookie. Sandwich with another cookie and enjoy!

Yields:

20 to 25 sandwich cookies

Thanks to:

Becky Schiffle, Savory Spice Shop customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.