Coffin Sandwich Cookies

Let's Cook

1. Step 1.

   In a large bowl, whisk together cornstarch, cocoa powder, and salt; set aside.

2. Step 2.

   Using an electric mixer, beat butter and brown sugar in a large bowl on medium speed until light and fluffy, about 3 minutes. Add molasses and mix until incorporated, about 1 minute. Beat in eggs one at a time, scraping the bottom and sides of the bowl after each addition.

3. Step 3.

   Reduce mixer speed to medium-low and mix in the cornstarch mixture, then the flour, mixing until just incorporated. Shape dough into 2 disks and roll each between 2 sheets of parchment paper to ⅛ to ¼ inch thick. Chill until firm, 30 minutes in the refrigerator or 15 minutes in the freezer.

4. Step 4.

   While the dough chills, preheat oven to 375°F. Line 4 baking sheets with parchment paper. Using a floured coffin-shaped cutter, cut out cookies and place them onto the prepared sheets, spacing them 2 inches apart. Gather scraps, reroll, chill, and cut additional cookies.

5. Step 5.

   Bake cookies, rotating the positions of the baking sheets halfway through, until set around edges but still soft in the center, 8 to 9 minutes. Let cool on baking sheets for 5 minutes, then transfer to cooling racks to cool completely.

6. Step 6.

   While cookies cool, make the white chocolate bones: Melt candy melts according to package directions. Transfer to a resealable plastic bag and snip a small hole in one corner. Fill a bone-shaped chocolate mold with melted candy or pipe bone shapes onto a parchment-lined baking sheet. Refrigerate until firm, 20 to 30 minutes, then tap out of molds.

7. Step 7.

   Make the filling: Using an electric mixer, beat butter in a large bowl on medium speed until smooth and creamy, 1 to 2 minutes. Add confectioners’ sugar, ½ cup at a time, mixing until incorporated. Mix in vanilla and salt. Use red and orange food coloring to dye a deep orange color.

8. Step 8.

   Make the Decorator’s Icing. Transfer half the icing to a small bowl and cover with plastic wrap, pressing directly onto the surface; set aside. Using black food coloring, tint remaining icing gray. Transfer gray icing to a resealable plastic bag and snip a very small hole in one corner (or use a piping bag fitted with a fine round tip). Use a pastry brush to lightly brush white icing onto tops of half the cookies. Run a fork through the white icing to make a wood grain; let set. Pipe gray icing borders and decorations onto the iced cookies; let set.

9. Step 9.

   Frost or pipe orange filling onto the plain cookies and sandwich together with the decorated tops. Decorate edges with white chocolate bones.