Double-Chocolate Bells
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INGREDIENTS 1-3/4 cups sifted all-purpose flour, plus more for work surface
1/3 cup Dutch-processed cocoa powder
1 teaspoon baking powder
2/3 cup unsalted butter, softened
2 tablespoons vegetable oil
3/4 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1/2 teaspoon salt
3-ounces semisweet chocolate, finely chopped
1/3 cup heavy cream
3-ounces white chocolate, chopped
4 teaspoons red sugar crystalsIn a bowl, combine flour, cocoa powder, and baking powder; set aside.
In a large mixer bowl, beat together butter, oil and granulated sugar on medium speed, scraping down sides of bowl, until light and fluffy, about 3 minutes. Add egg, extracts, and salt; beat until smooth. Reduce speed to low; beat in flour mixture until combined well.
Halve dough and wrap well in plastic wrap; refrigerate until firm, about 45 minutes. Let dough stand at room temperature until slightly softened before rolling, about 10 minutes.
Heat oven to 350 degrees and place rack in center. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out dough, 1 piece at a time, to 1/8-inch thickness. Using a 3-1/2 x 3-inch bell-shaped cookie cutter, cut out cookies and transfer to prepared sheets, re-rolling scraps once.
Bake, 1 sheet at a time, until cookies are just set and firm to the touch, about 7 minutes. Transfer sheets to wire racks and let cool completely.
FOR THE FILLING - Combine semisweet chocolate and cream in a heatproof bowl set over a pan of simmering water (water not touching bottom of bowl). Stir until just melted. Let cool slightly, about 5 minutes. Refrigerate, stirring occasionally, until mixture is the consistency of frosting, about 30 minutes. Spread a thin layer on half the cookies and top with the remaining cookies.
Melt white chocolate and drizzle over cookies; sprinkle with sugar crystals. Let stand until set, about 5 minutes.
Makes about 24 sandwiches
Store in an airtight container at room temperature, in single layers separated by waxed paper, up to 3 days.