After they are sandwiched with rich chestnut filling, these cookies are partially dipped into melted chocolate. Crème de marron is chestnut puree sweetened with brown sugar and vanilla. It is available at large supermarkets.

　　

Ingredients

makes about 1 1/2 dozen

　　

for the cookies

1 1/2 cups all-purpose flour, plus more for work surface

　　1/2 teaspoon coarse salt

　　3/4 cup (1 1/2 sticks) unsalted butter, room temperature

　　3/4 cup sifted confectioners’ sugar

　　1 large egg

　　

for the filling

4 tablespoons (1/2 stick) unsalted butter, room temperature

　　2/3 cup sifted confectioners’ sugar

　　Pinch of coarse salt

　　2 tablespoons chestnut cream (crème de marron)

　　

for the glaze

6 ounces semisweet chocolate, coarsely chopped

　　

Step 1

Make cookies: Sift together flour and salt into a bowl. Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, about 2 minutes. Add confectioners’ sugar; mix until smooth. Mix in egg. Reduce speed to low. Add flour mixture; mix until just combined. Wrap dough in plastic, and refrigerate until firm, about 2 hours.

　　

Step 2

Preheat oven to 350°F. Roll out dough on a lightly floured work surface to 1/8 inch thick. Cut into 1 1/2-inch rounds. Using a spatula, transfer rounds to baking sheets lined with parchment paper, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until edges are golden, about 12 minutes. Transfer to wire racks and let cool completely.

　　

Step 3

Make filling: Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Add confectioners’ sugar, salt, and chestnut cream; mix until smooth.

　　

Step 4

Make glaze: Melt chocolate in a saucepan over low heat, stirring constantly.

　　

Step 5

Assemble cookies: Spread filling on bottom of half the cookies. Sandwich with remaining cookies. Dip sandwiches a third of the way into the warm glaze; transfer to wire racks set over baking sheets. Refrigerate until set, about 15 minutes. Cookies can be refrigerated in a single layer in airtight containers up to 2 days.

　　Martha Stewart's Cookies