Italian Chocolate Sandwich Cookie

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So I made my dough with the closest thing to cornmeal or polenta that I had on hand - semolina. I also left out the orange zest, because I didn't have any oranges. I actually really liked the taste of the raw dough... It was different, but I still liked it. And I had no problems with it, either - I did what Giada suggested on this episode, and I used the plastic wrap to roll out the dough. It wasn't crumbly at all (I refrigerated for around 45 min.. But then I used about a 2" cookie cutter on the first batch, and I wasn't prepared for them to spread & flatten. So it was kind of disappointing to see the pretty shape of the cookie (the cookie cutter was round with a decorative edge morph into something rough and random. (Also take note that I did this first batch for 12 min., and that's probably the upper limit for that size of these cookies - not 15 min. So for the next batch, I just used a plain, 1" round cookie cutter - I checked them after about 6 or 7 min., having set the timer for 10 (it's definitely beneficial to routinely check your baked goods as they're baking, ESPECIALLY if it's the first time you're using that recipe. So the 6-7 min. was plenty of cooking time for this batch of 1"-ers. Either way, these cookies seem to become more bland as they bake. Like I said, the raw dough tasted pretty good, but I wasn't impressed with the finished cookies. They weren't OVER-crumbly, since I think I timed them pretty well, but they ARE a crispy cookie, as expected. So don't expect your run-of-the-mill chocolate-chip cookie - These aren't meant to be chewy or soft. Also, I didn't make the frosting just because I didn't feel like it, so I unfortunately am unable to offer my thoughts on that... Bottom line(s: crispy, kind of crumbly cookie; little flavor; not a bad dough; 15 min. is probably way too much time for 1" cookies; probably won't make these again, sadly. Sorry, Giada! I still <3 you!

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This is a great recipe. very easy and very quick. I love it and the out come was amazing. Thank you Giada!!!!!!

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I love Giada and have made many of her recipes, however these cookies were not a HIT in my home!!! the dough is very hard to roll, and given the time to bake as per the recipe, i had to do a second batch ALL was burnt. the second batch i bake for 12 min. it was much better. cookies turn out to be hard and tasteless. i will try again but not anytime soon.

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Was easy to make the cookies. I used plastic wrap on top and bottom of dough. Made rolling out and cutting easy. The filling is way too much butter for me so I put about 1/2 teaspoon and the taste wasn't too buttery. I also refrigerated the cookies so the butter would not go soft. Next time I will make frosting with orange zest and see how that works. IF YOU LOVE BUTTER THAN THIS IS JUST RIGHT.

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I watched Giada make these and when I realized that I had every ingredient on hand, I hopped off the couch and made them in NO TIME. The dough is a breeze to make and so is the filling. I was so impressed with the finished product! They are by far the most interesting cookie I have ever eaten. When you first bite into the cookie, you get this awesome chocolate shortbread cookie and then that butter starts to melt and then finally you get this really unique texture and crunch from the cornmeal. I personallly adore chocolate and orange together. I could not love these anymore! I keep mine in the fridge and they are better cold to me than they are at room temperature. I made the mistake of using salted butter instead of unsalted which I will fix the next time I make these. These will be a Christmas favorite for sure.

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I've been wanting to make these cookies for a long time, and decided to try them today. I had no trouble with the recipe - very easy as long as you follow the instructions. I used my mixer for all he ingredients. I'd suggest chilling the dough for at least 40-60 minutes before rolling. The dough was a little crumbly, but I worked with it and just kept picking up the scraps and re-rolling. Make them small - no more than 1 inch, as they really spread when baking. I also cooled them on the baking sheet on a wire rack for a few minutes and then used a thin, metal spatula to remove them. Let them cool completely before trying to frost them. As for the frosting, I like it as it is, but I think I'll try substituting cream cheese for some of the butter. I had no trouble with the gritty consistency of the cookies. In fact, that's what I like best about them. They are definitely different than you average cookie, and I think it's one of the best cookies I've ever eaten, as did my family. I will make these again at Christmas time. Another winner, Giada!

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I tried this because Giada said it had a nice "crunch". I absolutely couldn't stand that cornmeal crunch. The filling was excellent and extremely tasty. When you bite into this the cornmeal cookie falls apart in your mouth and I felt like I had cornmeal in my teeth for hours!!

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I tried it. What a terrible result.!!!! its gritty and greasy even I reduce butter to 1 1/2 stick. But my husband who loves every thing I made. He eveny said that he has to chew it almost half and hour for a peice of cookie.
Anyway, I put 1 teaspoon of instant espresso with a dough the flavor was good and also 1 tablespoon of orange juice its great filling. I will try again by using ground oatmeal instead cornmeal or poplenta. I will share again how it comes out.

Ratti
San Diego, CA

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I thought making this was really fun. I thought of using this recipe because my boyfriend is coming up and I wanted to surprise him and I thought that this recipe was very unique so I went with it. Overall, I liked making it and the filling tasted great! Next time though, I'm gonna try someone else's suggestion and use cream cheese just because the amount of butter used in it is more than I think my body can handle. Also, I let the dough chill for about 40 minutes or so and it still came apart when I tried to roll it out. I think next time I make this, it'll have sit in the fridge for most of the day. But other than that, I'm happy to have made this. And the boyfriend loves them!

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Truthfully, the cookies were pretty easy to make. I used a fine grade of cornmeal and got a pretty decent texture. However, the filling is simply sweetened, orange-infused butter. DISGUSTING!! You might as well bite into a stick of butter everytime you take a bite of this cookie. After baking them, I thought cream cheese would've been a much better filling, and I see that several other people agree. Trust me -- save your ingredients and pass this one by.