Chocolate-Covered Sandwich Cookies

Chocolate-Covered Orange Zest Cookies with Chocolate Truffle Filling.

Cookies:

1. In a large bowl, cream together butter and sugar until smooth.
2. Add the orange zest and egg. Whisk well.
3. Add cornstarch and stir until combined.
4. Gradually add the flour until it forms a dough that does not stick to your hands.
5. Wrap the dough in plastic wrap and refrigerate for about 1 hour.
6. Line two baking sheets with parchment paper.
7. Preheat oven to 350°F (180°C).
8. Using a rolling pin, roll out the dough between two sheets of parchment paper, about 1/4 inch thick.
9. Cut out round shapes using a 2-1/2-inch (6,5cm) cookie cutter.
10. Transfer to baking sheets and bake until slightly brown, about 15 minutes.
11. Allow them to cool completely before removing from baking sheets.

Filling:

1. Melt the chocolate in a double boiler or microwave at medium power, stopping to stir every 30 seconds.
2. Add the cream (bring it to room temperature before adding) and stir until smooth and shiny.
3. Add the chocolate liqueur and stir.
4. Refrigerate for about 30 minutes or until the filling starts to thicken.
5. Place the chocolate filling in a pastry bag and pipe about 1 tablespoon onto the flat side of half the cookies. Place remaining cookies on top, and gently press each one to squeeze the filling to edges.
6. Refrigerate for 20 minutes, allowing the filling to set.

Coating:

1. Melt the chocolate in a double boiler or microwave at medium power, stopping to stir every 30 seconds. Couverture chocolate requires tempering.
2. Dip each sandwich cookie in melted chocolate and allow excess to drip off. Place on parchment paper and let stand at room temperature until set or refrigerate for 5-10 minutes.
3. Decorate with white candy coating.

Store the cookies in an airtight container at room temperature for up to 10 days.

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