Flip half
the cookies bottom side up and pipe a generous dollop of the filling working from the center.
To assemble the cookies, start by matching the cookies up by size (doing this before you start filling makes the process go much smoother), placing one
cookie bottom side up on top of its match.
Not exact matches
Once the
cookies are completely cooled, turn them over, and smear a small amount of melted chocolate on the
bottom of one of them, and then place the other one
bottom side down on top of it,
bottom to
bottom sandwiching the
cookies.
Pour the
cookie crumb mixture into a pie plate, and firmly press into the
bottoms and
sides to make a crust.
Spread approximately 1/2 tbs of the filling between two
cookies, letting the
bottom sides face each other.
Press
cookie dough into
bottom of cup in an even layer and press about 1/2 way up the
sides of each cup, forming a cup shape before you place them in the oven.
Arrange about 3/4 of the
cookie dough in the pie dish and press it evenly onto the
bottom and up the
sides, building a ridge over the lip of the dish.
Assembly: Place Whipped Peanut Butter Filling on the
bottom side of one
cookie and place a second
cookie,
bottom side down, on the filling.
Using a measuring cup, firmly press
cookie mixture into
bottom and up
sides of tart pan.
Then I baked the
cookies one sheet at a time for 8 minutes, until slightly browned on the
bottom side.
Once completely cooled, scoop some softened ice cream or yogurt onto the
bottom of one
cookie and top with another (flat
side to the ice cream).
Place another
cookie,
bottom -
side down, onto the filling, and press lightly.
Use a fork to place one
cookie in the bowl of chocolate and flip it over with the fork until coated and lift it up and tap the
cookie gently to the
side of the bowl to shake / drain off excess and then drag the
bottom of the
cookie along the rim of the bowl and place onto the piece of parchment paper.
Using an offset spatula, spread a thin layer of icing onto the flat
side, the former
bottom, of each
cookie.
Press a second
cookie,
bottom -
side down, on top of the frosting.
Using a spoon, spread the chocolate over the smooth (
bottom)
side of one
cookie.
Using a measuring cup, press
cookie mixture firmly onto
bottom and up the
sides of a 9» pie dish.
Invert one
cookie top -
side down in the
bottom of the pan.
The crust may be made from scratch but, once you have the ingredients on hand, it's nearly as easy to mix up as a
cookie crust: just toss all the ingredients into the bowl of a stand mixer, and paddle until it comes together in moist clumps, then press into the
sides and
bottom of the pan.
Use only enough to make a 1/2 inch crust in the
bottom and
sides of a 9 - inch spring - form pan for cheesecake and make
cookies (by heaping tablespoons) with the rest.
Press dough over the
bottom and up along all 4
sides the of
cookie sheet.
Use only enough to make a 1/2 inch crust in the
bottom and
sides of a 9 - inch spring - form pan for cheesecake and make
cookies (by heaping tablespoons) with the rest.
Once
cookies are cool, spread two tablespoons of filling on the
bottom side of one
cookie and sandwich the another
cookie on top, repeating for all sixteen
cookies to make eight whoopie pies.
Spread about 1 tablespoon of filling over the
bottom side of half of the
cookies.
On the other
side of the mantel, we used the
bottom half of an owl
cookie jar, some books, and a small dish filled with tiny Christmas ball ornaments.
7 Top with a second
cookie,
bottom side down, and press gently to secure.