Rum chocolate sandwich cookies

   These chocolate cookies aka "Paleuri" are another favorite dessert from my childhood. Even if you can find them easily at any patisserie shop,every mom has the recipe written down in her notebook or scribbled down on a notebook page and kept in a box as my mother used to do.

     The recipe is very simple and calls for equal amounts of sugar and butter which are creamed together. Eggs are added one at a time,beating well after each addition,it's important to beat well to get a fluffy batter so the cookies will rise a bit and will be tender.To me chocolate ganache(but you can use any filling of your choice) is the perfect filling for these little treats and a small doze of booze carries additional flavor to the cookies.They are truly delicious and the next day are more tender no wonder why they go so fast!!

Prep Time: 1h  
Cooking Time: 
Yield:35-40 cookies

  • 240g all-purpose flour
  • 200g unsalted butter,soften
  • 200g icing sugar
  • 2 L eggs
  • 1tsp vanilla extract
  • pinch of salt

Ganache filling:
  • 150g dark chocolate(i used 55% cocoa content)
  • 200ml heavy cream
  • 1tbsp dark rum

  • 100g milk or dark chocolate,chopped


Ganache filling:
  • Chop chocolate and place it in a medium bowl.
  • Heat heavy cream in a small saucepan.Once it comes to a simmer pour it over the chopped chocolate.Let it sit for a minute then mix it with a spatula until chocolate is melted.
  • Place it in the fridge for one hour to cool and firm.
  • After that time,whisk the ganache until light and fluffy.
  • Stir in the rum.Set aside until ready to use.

  • Preheat oven to 175ºC/347ºF(convection/fan forced mode)
  • Line with parchment paper a large baking tray.
  • Cream butter and sugar into a large bowl.
  • Add eggs,one at a time beating well after each addition.
  • Stir in vanilla extract and salt.
  • Fold in flour,a little at a time.
  • Transfer batter into a piping bag and pipe out round cookies with approx. 3,5-4,00 cm diameter leaving 5 cm between them because the cookies will spread out during baking.
  • Moisten your finger with water and gently press down the little peak of the dough.
  • Bake at 180ºC/350ºF for about 13-15 min. until they are slightly brown at edges.
  • Once baked,let them cool completely before removing from the parchment paper.

  • Place 100g dark chocolate or milk chocolate in a small bowl over a saucepan with simmering water.Allow the chocolate to melt,stirring occasionally,until is completely melted.
  • Transfer melted chocolate to a small piping bag and drizzle over cookies.Let set before filling.

Assemble the cookies:
  • Transfer ganache filling to a piping bag.
  • Pipe 1tsp of ganache filling in the center of half the cookie,top with other cookie and press gently to spread the filling to the outer edges.

  • Store cookies in an airtight container in the refrigerator.

That's all, folks!

If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!


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