Fernet Branca 'Oreo Cookies'

Ingredients

For the Dough

• 1 ⅓ cup Dutch-process cocoa powder
• 1½ cups all-purpose flour
• ½ teaspoon salt
• ½ pound unsalted butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 1 teaspoon Fernet Branca

For the Filling

• ¼ pound unsalted butter
• ½ cup vegetable shortening
• 3 cups confectioners’ sugar, sifted
• About 1 tablespoon Fernet Branca, or to taste.

• Nutritional Information

  • Nutritional analysis per serving (16 servings)

    437 calories; 22 grams fat; 12 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 60 grams carbohydrates; 2 grams dietary fiber; 46 grams sugars; 3 grams protein; 68 milligrams cholesterol; 86 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

To make the dough

1. Sift together cocoa powder, flour and salt in a large bowl.
2. In a mixer, cream the butter and sugar. Add the eggs one at a time, scraping down the bowl as needed. Add the Fernet Branca.
3. On low speed, add the dry ingredients, and mix just until incorporated. It will be very sticky. Wrap the dough in plastic wrap, shaping it into a flat disc. Refrigerate for at least an hour or until firm enough to handle easily. Divide the dough into two pieces. Place each between two lightly flowered sheets of parchment paper, and roll ¼-inch thick. Using a small round cutter, cut the dough. Place the cookies on parchment-lined baking sheet, and chill for 20 minutes. Preheat the oven to 325. Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool.

To make the filling

1. In a mixer, cream the butter and shortening until fluffy. Beat in the sugar and Fernet. Put in a pastry bag.
2. Finish by flipping half of the cookies upside down, and pipe filling onto surface. Top with remaining cookies.

About 1 hour 30 minutes