In this case, I used our tiniest favor box and made chocolate refrigerator wafers sandwiched with creamy white filling, like tiny Oreos. Refrigerator cookie dough is really nice because it keeps its shape while baking. The hard part was figuring out how big around to make the rolls of dough so the cookies would bake to the correct size. I did this by making several short rolls of various circumferences, then cutting them into cookies and baking a few from each roll. This took about 15 minutes. I then measured the circumference of the correct roll and made all the dough into rolls of that size. I cut the dough into disks, then topped each one with a tiny little imprint to make them look special – I used the cut-off end of a bamboo teriyaki skewer. It really pays to try to make every one exactly the same; you get a lovely pattern created from the uniformity of the shapes.
Melt 1/2 cube of the butter, stir in espresso and cocoa powders, stir to a paste and allow to cool. In a mixer, blend the remaining butter with sugar and salt, then add the cocoa mixture. Gradually add the egg yolks and vanilla. Finally add the flour in three portions. When thoroughly mixed, roll into logs. For cookies that fit into the tiny boxes, roll the logs to 1” around; use a ruler to check. Roll the logs in wax paper and refrigerate.
Allow to refrigerate for an hour or so. One at a time, pull out the logs and cut into 1/4” slices. I lay a ruler next to the log so I can slice them uniformly. The rounds flatten a little when you slice them, so I press them gently back into a round shape. Lay the rounds on a cookie sheet with a little bit of space between them. Press into each round with a bamboo skewer or other pattern, or leave plain if desired. Bake at 340 degrees for 7 – 10 minutes. Check carefully, they should be firm to the touch but not turning brown on the bottom. If you see the slightest darkening of the bottom of the cookies, remove them from the oven. Allow to cool thoroughly before adding the filling.
• 1/4 cube of butter, softened
• powdered sugar, a cup or more (keep adding powdered sugar until you have made a spreadable but stiff dough).
With a table knife, apply a small amount of filling to the back of a chocolate wafer. Put another cookie on top, twisting gently as you press them together; this helps make the filling uniformly thick throughout the interior.
I first lined the boxes with wax paper (cut carefully to fit perfectly). Then I used the Casablanca style labels in an rich chocolate color to match the cookies. I finished the boxes with a custom photo label to seal the wax paper around the cookies. Please let me know if you use this idea for your project, and what you did to make it personally yours!
More DIY Wedding Favor Ideas from Jeanne…
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