Italian Chocolate Sandwich Cookie

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I've made this recipe twice ...once just the cookies and the second time with the orange butter filling. What a scrumptious delicate little biscuit and I absolutely love the texture of the polenta. The choc orange flavor was delicious and everyone who tried them loved them . So different from the other cookies I have made before. Definitely need to chill mixture and I rolled it between baking paper so that it would roll smoothly without sticking. Just loved them !!!!!

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my husband and grandchildren loved these cookies I did add blue food coloring to the kids cookies from another one of her sandwich cookie recipe love her

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Just made these tonight for a dinner party tomorrow. So glad I made them before reading the reviews, or I would've been scared off. They were very easy to make, and i didn't have any trouble with the dough at all. I chilled it as specified and rolled it out between two sheets of parchment paper. I rolled half at a time keeping the other half chilled until needed. It is a moist dough (I can't imagine adding eggs to this! but rolls well. use a slanted thin spatula to get the cookies up and onto the cookie sheet. Baked a little under (12 minutes in a convection oven. They crisped up nicely as they cooled. The filling was nice. I could also see doing a peppermint filling with these as well. The cookie itself is not too sweet and has a nice coarse texture. They are not oreos! Very unusual and a nice simple dessert for a dinner party.

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These cookies are so delicious. I made them one Christmas as gifts and gave them to all my coworkers, they loved it. My daughter asks me to make them all the time as well.

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I saw this recipe during an episode and it looked great. After reading the reviews I admit I was hesitant. To maximize my success with the first go, I cut the cornmeal allocation in half and made up the rest with flour. I also added an egg after reading the reviews. I was cautious with rolling the dough and did so in batches which worked. The frosting is easy, I only added a bit of cream cheese for creaminess. Other than that they taste great.

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The dough went to the garbage due to cookies turning to dust and not all that flavorable, however the filling was very tasty, especially since it was made with half the butter being replaced by cream cheese. Very yummy on graham crackers! Overall the recipe was a bust, no offense, Giada :

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will make these again but without the cornmeal. Didn;t care for the gritty texture. It is a good choc shortbread like cookie.

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I was so looking forward to serving these cookies after watching Giada make them on a show, but I never got there. She made it look so easy, but I think much information was left out on the show and in the written recipe about how to work with the dough. The dough was horrible to roll out. I had to keep putting it back into the refrigerator because when it got the slightest bit warm, I couldn't roll it out because it was too sticky (stuck to everything. I finally got it rolled out by putting the dough between 2 pieces of parchment paper (cling wrap didn't work for me, but I had to work fast once I took it out of the refrigerator. Next it was difficult to pick up the cutout cookies because the dough softened too much (they just fell apart. When they baked, most flattened out and ran together. Final disappointment was that they crumbled completely when I tried to pick each one up after cooling. Wish I had read some of the reviews before I started.

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Overall these were pretty good. I found them to be a bit sweet the first time around(maybe I didn't use unsweetended cocoa so I reduced the sugar in subsequent batches; yes I made more. I actually liked the sandy texture that others didn't.

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The first time I made this recipe I thought it was horrible! The cookies were very gritty. Now, I love them! Instead of using corn meal, I use corn flour (which is just finely ground corn meal. Now there is no gritty texture, they are just delicious! The only problem is I can’t make enough of them :