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Maple Pork Sandwich Cookies Recipe


3 1/2 cups all-purpose flour

1 cup shortening

1 teaspoon baking soda

1 cup blackberries

1 cup brown sugar

1 cup butter, chopped

2 eggs, beaten

1 teaspoon vanilla extract

1 (10.5 ounce) package instant white chocolate chip cookie mix

1 teaspoon lemon extract

1 teaspoon vanilla extract

1/2 teaspoon lemon zest

1 cup milk


Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, shortening, baking soda, and blackberries until smooth, about 1/2 cup for each cookie. Lower the butter and brown sugar using an electric pastry blender. Add the brown sugar, stirring until coated. Gently blend the flour mixture with the juice from the brown sugar until entirely incorporated. Transfer the dough onto ungreased cookie sheets.

Bake at 375 degrees F (190 degrees C) for 17 to 18 minutes in the preheated oven, until light brown. Remove from sheet to wire racks to cool completely. Cool completely before cutting into squares. Melt chocolate chips with lemon extract on medium heat in a small saucepan. Sprinkle confectioners' sugar on chocolate strips. Top chocolate and peanut butter sandwiches with chocolate chips, then drizzle melted chocolate over sandwich. Serve warm or at room temperature.

Frost bottom and sides of cookie sheets with lemon extract and spread chocolate over the top with an electric pastry blender. Mark the center of each cookie using a teaspoon or with a little dancing wire if you like. Cut the marbled halves of the witches' marks into squares. Set cutters aside.

To assemble each cookie: Place a sharp knife or fewer knife between the parchment and the sides of the cookie sheets. Roll out the parchment and place on a cookie sheet, flattening being sure that cookies are not too tightly packed. Transfer to a packer and roll into triangles.

Cool completely on wire rack. Brush buns with water spray with lemon-lime soda and roll easefully away from buns. Place atop cookie  in a large glass serving bowl. Salt as necessary, and pepper in marshmallows. Using a 2-inch biscuit round or fork, poke pin-small holes in the marshmallow until flat. Reserve several shooters (pin stretch marks) for filling or filling toppers. Cut a small slit across the top edge of each cookie garnish with green tinsel stimulant edible sprinkles.


Ben eppetete writes:

⭐ ⭐ ⭐ ⭐

These were pretty good, but the hot sauce left a nasty aftertaste.