LCBO Food & Drink Holiday 2020

5 Bake in top and bottom thirds of oven, switching sheets halfway through, until cook­ ies have set, 12 to 14 minutes. Let cool on baking sheets for 5 minutes. Transfer to a rack and let cool completely, 20 more minutes. 6 Meanwhile, prepare filling. Using a stand mixer fitted with the paddle, combine 3 1/4 cups (810 mL) icing sugar with butter, whisky and vanilla on low speed, 1 minute. Increase speed to medium and mix until smooth, 1 minute. With the motor still running, slowly stream in melted chocolate. Increase speed to medi- um-high and continue to beat until mixture is very white and fluffy, 4 to 5 minutes. 7 Turn half of cookies over and pipe a round of filling almost to the edges. Alternatively, fill- ing can be spread in a thin layer using a small offset spatula. Arrange remaining cookies in a row on cooling rack. Place a long piece of parchment over top of row, so it covers one- half of each cookie. Dust with remaining 1/4 cup (60 mL) icing sugar. Remove parchment and repeat with remaining tops, then sandwich with bottoms.

CHOCOLATE SANDWICH COOKIES WITHWHISKY FILLING Black cocoa powder is what gives a deep, dark colour and that nostalgic flavour of traditional chocolate sandwich cookies. For a nonalcoholic version, whisky can be replaced with 2 tbsp (30 mL) whole milk. DOUGH 2 cups (500 mL) all-purpose flour, plus more for dusting 3/4 cup (175 mL) black cocoa powder 1/2 tsp (2 mL) fine sea salt 1 cup (250 mL) unsalted butter, at room temperature 1 cup (250 mL) granulated sugar 1 egg 1 tsp (5 mL) vanilla FILLING

1 bar (100 g) good-quality white chocolate, melted and cooled to room temperature

1/4 cup (60 mL) icing sugar

1 Sift flour with cocoa powder and salt in a small bowl and set aside. 2 Using a stand mixer fitted with the paddle, beat 1 cup (250 mL) butter with granulated sugar on medium speed until smooth, 1 minute. Scrape down sides of bowl, then add egg and 1 tsp (5 mL) vanilla until almost combined. Add flour mixture and continue to mix on medium-low speed just until a dough comes together. Divide dough in half and shape into discs. Wrap in plastic and chill for 1 hour. 3 Arrange racks in top and bottom thirds of oven. Preheat to 350°F (180°C). Line 2 baking sheets with parchment. 4 Working with 1 disc at a time, roll dough on a lightly floured surface to 1/8-inch (3-mm) thickness. Using a 2 1/4-inch (5.5-cm) circular cutter, cut rounds. Arrange on prepared baking sheets, 1 inch (2.5 cm) apart. Chill for 20 minutes. Re-roll scraps and repeat with remaining dough.

3 1/4 cups (810 mL) icing sugar 1/2 cup (125 mL) unsalted butter, at room temperature 1/4 cup (60 mL) small-batch Canadian rye whisky 1/2 tsp (2 mL) vanilla

Makes 36 cookies

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FOOD & DRINK HOLIDAY 2020