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Inside Outs

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“It's Girl Scout cookie time! My Junior Girl Scouts developed 2 ideas for Girl Scout cookies. This is one of them. The concept is an inside out Oreo. Only better. ;) I used a Scottish shortbread cookie and a confectioners' sugar filling. Be sure to use very fresh butter for the best cookies.”
READY IN:
1hr 5mins
YIELD:
18 'sandwich' cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. COOKIES:
  2. Set racks in uper & lower thirds of oven & preheat to 325°F
  3. Cream butter & sugar on medium speed for 5 - 10 minutes until light, soft & fluffy.
  4. Fold in flour by hand.
  5. Place a handful of dough at a time on a lightly floured work surface. Use the floured palm of your hand to press out the dough until it is 1/2" thick - don't make the dough too thin. If the dough seems to be sticking, run a long, thin spatula underneath to loosen it. Do NOT use a lot of extra flour or your cookies will be dry & tough!
  6. Cut out the shortbreads with a 2" - 4" round cookie cutter, that has been dipped in flour. With a spatula or pancake turner, transfer cookies to a parchment lined cookie sheet. Space about 1 1/2" apart. Continue until all the dough has been used.
  7. Bake 15 - 20 minutes until they are just a very pale golden color. Slide parchment onto cooling racks. When cool, remove cookies to an airtight container.
  8. FILLING:.
  9. Beat butter until soft & light, Gradually beat in sugar & cocoa powder. Beat in the vanilla & coffee and continue beating until the filling is VERY smooth. Use the filling immediately.
  10. ASSEMBLY:.
  11. Spread about 1 heaping TB filling between 2 shortbread cookies. Store in an airtight container.

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