1teaspoonof baking soda + 1 tablespoon vinegarmix them together before adding to the rest of the ingredients
1stick of Butter114 grams soft/room temperature
1pack of Crisco Shortening - Butter Flavor or1/3 of 20 oz
3-4cupsof flour
Filling:
8oz.heavy cream
1/2pack of cream cheese softened
1stick of butter114 gr. room temperature
Plum Butter
Chopped Hazelnuts
Instructions
Preheat your oven to 400F.
Mix the ingredients for the dough with an electric mixer at a lowest speed. All fat ingredients must be room temperatures in order for them to spread out through the dough.
When it starts to come together, take it out of the bowl and "pull" it together with your hands into a round ball.
Cover the dough with food wrap and place it in refrigerator for 40-60 minutes.
Take out the dough from the refrigerator, cut off 1/3 off of it and put the rest back in the refrigerator.
Roll out the dough right on your cookie sheet (best to use non stick cookie sheets) with a rolling pin to about 1/4 inch thickness.
Using any kind of cookie cutter (I used 2.5in X 2.5 in square) you like cut out the cookies, leaving about 1/2 an inch between them.
Take a knife with a dull end (like the one you use for spreading butter), go around each cookie and collect the excess, leaving your cookies untouched, as it will alter the shape of it.
Bake the cookies for about 10-15 minutes, depending on your oven. They should not be brown, they should still have their light color.
Meanwhile take another 1/3 of the dough from the refrigerator plus the excess from the first batch and prepare another cookie sheet to go into the oven when the first batch comes out.
Let the baked cookies rest on a cookie sheet until cold and crispy to the touch.
To prepare the whip cream filling, put the heavy whipping cream and cream cheese into a bowl of an electric mixer and whisk with a whisk attachment, starting from low speeds and going up (so that your liquid whip cream isn't splashing out of the bowl) to the highest speed.
Take care not to over whip, as if you do this, the whip cream will separate into butter and liquid. About 3-4 minutes into the whisking, add the softened butter and let the mixer whisk it for another minute or so, until butter is incorporated. Again, take care not to over whip.
After the cookies have cooled carefully take them off the cookie sheet. To do this, you will need to twist each cookie, being careful not to break them as they're extremely fragile.
Three should be about 60-70 cookies. Divide them into two half's of 30-35 pieces each.
Spread about 1 teaspoon of whip cream filling on the bottom side of each cookie from one pile and lay top side down.
Decorate
Chop Hazelnuts.
Rub the sides of the sandwiched cookies into the chopped hazelnuts, so that they stick to the whip cream and plum butter from the inside.
Decorate them any way you want with melted chocolate.