Coraline Button Sandwich Cookies

That’s right, another Halloween season is upon us, and I’m back with more spooky recipes. Coraline may not, strictly speaking, be a Halloween movie ( I believe it takes place during the summer ), but it is spooky, creepy family-friendly fun, so I think it qualifies for seasonal viewing. Other Mother’s black button eyes worn in this movie reminded me of Oreo cookies, and I knew I could get a simple button shape just using some round cookie cutters. Now you can use dutch-process or dark cocoa in this recipe in a pinch, but I really recommend buying some black cocoa, because you don’t get the familiar childhood cookie taste without it.

Coraline Sandwich Cookies

For the Cookies

• 1 cup butter, softened

• 1 cup sugar

• 2 scant teaspoons salt

• ½ teaspoon baking soda

• 2 teaspoons vanilla extract

• 2 large egg whites

• 2 cups all purpose flour

• 1 ¼ cups black cocoa

For the Filling

• 1/2 cup butter, softened

• 1/2 cup vegetable shortening

• 3 cups powdered sugar

• 1/4 teaspoon salt

• 1 teaspoon vanilla

To Make Cookies

Cream together butter and sugar with the paddle attachment of a hand or stand mixer until fluffy. Add salt, baking soda, vanilla and egg whites and mix until well combined. Sift in flour and black cocoa and mix, by hand or with the mixer on low, just until combined and dough comes together.

Wrap dough in plastic wrap and chill in the fridge for at least two hours.

Preheat oven to 350°F. Roll out dough and use a 2-2.5” circle cutter to cut out cookies. Dough can be a bit soft, so don’t roll too thin - about 1/2” is good. Use a slightly smaller circle cutter, top-side down, to create a circle impression just along the border of the cookie. Use a chopstick to skewer to make 4 small holes in the center of the cookie, like a button.

Bake for 10 minutes, just until the dough is set (be careful, because the cookies are black, it is difficult to tell when they start to burn). Let cool.

To Make Filling

Mix together butter and shortening until well combined. Add sifted powdered sugar, salt and vanilla extract and carefully mix until filling comes together. Pipe or spoon a tablespoon of filling onto the underside of one of the cookies, sandwiching another cookie on top.