I finally found it..it's in the link that might be useful, but here's some more "sandwich" cookies. Chocolate Chocolate Chip with Mocha Cream Filling Found this..and am tucking it here til I can come back and save it..LOL Banana fanna fo fanna . . . These banana sandwich cookies will give your taste buds a reason to sing. Fee fi fo manna . . . banana! Cookie 1 cup butter or margarine, softened 1 cup sugar 1 medium (1/2 cup) ripe banana, sliced 1 egg 1 teaspoon vanilla 2 1/3 cups all-purpose flour ¼ teaspoon salt ½ cup chopped pecans Filling 3 cups powdered sugar ¼ cup butter or margarine, softened 1 teaspoon vanilla 2 to 3 tablespoons milk Directions Preheat oven to 350 degrees. Combine butter, sugar, and banana in large bowl. Beat at low speed, scraping bowl often, until smooth. Add egg and vanilla; continue beating until well mixed. Add flour and salt; continue beating until well mixed. Stir in pecans by hand. Shape dough into 1-inch balls. Place 2 inches apart onto greased cookie sheets. Flatten balls to ¼-inch thickness with buttered bottom of glass dipped in flour. Bake for 10 to 12 minutes or until edges are lightly browned. Remove from cookie sheets immediately; cool completely. Combine all filling ingredients except milk in small bowl. Beat a medium speed, gradually adding enough milk for desired spreading consistency. Spread 2 teaspoons filling on bottoms of half of cooled cookies. Top with remaining cookies, bottom-side against filling. About the Author © Donna Monday Love Cookies? All your favorites here http://www.best-cookie-jar-recipes.com Here's another "filled" cookie. Lemon Cream Sandwich okay here's the Whoopie Pie recipe from TofH too..for the filling..Whoopie Pie w/ marshmallow fluff used Whoopie Pies with "traditional" filling Here is a link that might be useful: S more Sandwich Cookies !!!

I like the world peace cookies. World peace Cookies Excerpted from Baking: From My House to Yours by Dorie Greenspan (Houghton Mifflin, 2006). Copyright 2006 by Dorie Greenspan. Makes about 36 cookies I once said I thought these cookies, the brainchild of the Parisian pastry chef Pierre Hermé, were as important a culinary breakthrough as Toll House cookies, and I've never thought better of the statement. These butter-rich, sandy-textured slice-and-bake cookies are members of the sablé family. But, unlike classic sablés, they are midnight dark there's cocoa in the dough and packed with chunks of hand-chopped bittersweet chocolate. Perhaps most memorably, they're salty. Not just a little salty, but remarkably and sensationally salty. It's the salt Pierre uses fleur de sel, a moist, off-white sea salt that surprises, delights and makes the chocolate flavors in the cookies seem preternaturally profound. When I included these in Paris Sweets, they were called Korova Cookies and they instantly won fans, among them my neighbor Richard Gold, who gave them their new name. Richard is convinced that a daily dose of Pierre's cookies is all that is needed to ensure planetary peace and happiness. * 1 1/4 cups all-purpose flour * 1/3 cup unsweetened cocoa powder * 1/2 teaspoon baking soda * 1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature * 2/3 cup (packed) light brown sugar * 1/4 cup sugar * 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt * 1 teaspoon pure vanilla extract * 5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips 1. Sift the flour, cocoa and baking soda together. 2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more. 3. Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate. 4. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking just slice the logs into cookies and bake the cookies 1 minute longer.) Getting Ready to Bake: 5. Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats. 6. Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them don't be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them. 7. Bake the cookies one sheet at a time for 12 minutes they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

Hello everyone! I got a notification that this thread was active again, which is funny as I just recently pulled out my ice cream recipes. As for the chocolate chip pie, I can't find the link anymore. It's originally from food network and I printed it out back in 2009, but I"m not seeing it on there. I'll just type it out. This one is always a favorite! I used to have a gorgeos photo of this but I can't find it. Chocolate Chip Pie 2 3/4 c. flour 1 1/2 t. salt 1 t. baking soda 1 1/4 t. baking powder 1 c. (2 sticks) unsalted butter, softened 1 1/2 c. packed light brown sugar 1/2 c. granulated sugar 3 large eggs 1 T. vanilla extract 3 c. semi-sweet chocolate chips 2 c. chopped walnuts (optional) Whipped cream Preheat oven to 350º. Grease 2 (9-inch) pie plates, set aside. In a large bowl, sift together the flour, salt, baking soda and baking powder. In the blowl of an electric mixer, cream together butter, brown sugar, and granulated sugar. Add the eggs, 1 at a time, beating until incororated. Beat in the 3 cups chocolate chips and if desired, the walnuts. Divide the dough between the prepared pie plates and smooth the tops with a spatula. Bake about 30 minutes or until pies are golden and slightly firm to the touch but still soft. If the pies begin to darken too much before they are baked through, cover with foil and continue baking. Let pies cool completeley on wire rack. Top with whipped cream if desired.

Here's my recipe. Most pecan pie recipes are too sweet and goopy for me, but I love this one. It always gets rave reviews and I crack up every time I make it, thinking about how I got the recipe. I was standing in front of the pecans at Costco a number of years ago when a woman appeared next to me and said that she had the BEST pecan pie recipe and would be happy to share. She was so excited about it that I figured, why not, and she reached into her purse and pulled out an index card. She traveled with extra copies of it in her purse!! Cracks me up to this day. Anyway, here it is. It's very, very simple. 1/4 cup sugar 1 cup corn syrup 1/4 tsp salt 1 Tbs flour 2 eggs 1 tsp vanilla 1 Tbs butter, melted 1 1/4 cups pecans (I use way more) 9" pie shell (I like to use a deep dish), 350 deg, 1 hr. That's it. And, if anyone out there recognizes themselves as the mystery pecan pie lady, thanks for the recipe! Sharon S.