You ask, I deliver.
In the comments section of my giveaway post, quite a few readers requested one final clementine-flavored dessert before their season comes to an end.
A lot of you also requested a Meyer lemon dessert, and I promise that one is coming early next week!
In the meantime, however, why don’t you make these clementine-infused sandwich cookies for the weekend? The clementine butter cookies crumble and melt in your mouth until you hit the rich chocolate filling. The citrus flavor isn’t as strong in the plain cookies, but the chocolate orange filling really bumps the flavor up a notch. It doesn’t get much better than that.
Clementine Sandwich Cookies
Makes about 1 dozen sandwiches
1/2 c butter (1 stick), softened
2 T olive oil
1/2 c brown sugar, packed
1 T clementine zest (zest of 2 clementines)
1/4 c clementine juice (juice of 2 clementines)
1/2 tsp orange extract
1 tsp allspice
1 c unbleached all-purpose flour
1/2 c whole wheat flour
1 1/2 tsp baking powder
Pinch of salt
For the filling:
1 c semisweet chocolate
1/2 c powdered sugar
2 T olive oil
1/4 tsp orange extract
Beat the butter, olive oil and sugar together until creamy. Beat in the egg, zest, juice, extract and allspice.
Add the flour gradually, mixing after each addition. Beat in the baking powder and salt.
Place the dough on a piece of wax or parchment paper. Roll into a log that is approximately 1 inch in diameter and about 11 inches long. Wrap tightly in the wax or parchment paper, and freeze for 1 – 2 hours.
Preheat the oven to 375F. Slice the dough log into 1/4 inch thick pieces. Space the slices about 1 1/2 inches apart on a greased cookie sheet. Bake at 375F for 8-10 minutes, until the edges begin to brown. Allow to cool on the sheet for 5 minutes before transferring to a cooling rack. Allow to cool completely before filling.
While the cookies cool, make the chocolate filling. Melt the chocolate, stirring until smooth, and stir in the sugar, olive oil and orange extract. Spread a spoonful of the filling on the flat side of 1 cookie, and gently press another cookie on top of the chocolate. Set aside to allow the chocolate to cool and harden, and repeat with the remaining cookies.