Garabatos ~ Mexican Scribble Cookies

Just in time for Cinco de Mayo, these Garabatos (scribble cookies) are buttery and chocolaty, so good!

Garabatos, from My Sweet Mexico by Fany Gerson

Cookies
3 cups all-purpose flour
3/4 cup powdered sugar
2 sticks unsalted butter, at room temperature
2 egg yolks
1 tsp vanilla extract

Filling
5 1/2 ounces semisweet chocolate, chopped
3 1/2 tbsp unsalted butter, room temperature
1/4 cup sour cream
1/4 cup light corn syrup
1 tsp vanilla extract

1. Preheat the oven to 350 F.
Place the cookie ingredients in a food processor and pulse until combined. The mixture will be moist and a coherent ball.

2.Place the dough ball between two sheets of parchment paper and roll flat, to a thickness of 1/4 inch. Once the dough is rolled, use a 2-inch round cookie cutter to cut out cookies. Re-roll dough one or two more times if needed.

3. Place cookies on a parchment-lined baking sheets and place in the over for 15 minutes, rotating halfway through. Take the cookies out of the oven when the edges are golden brown.

4. While the cookies are cooling, place the 5 1/2 ounces of chocolate in the top bowl of a double boiler and melt fully. Once melted, take off heat and add the remaining ingredients for the chocolate filling to the bowl. Once combined and smooth, let cool to room temperature.

5. With an inverted spatula, spread a small dollop of chocolate on the bottom of a cookie, and then place a similar sized cookie on top, bottom facing down, to make a sandwich. Continue with all cookies.

6. Once the cookies are sandwiched together, let set for about an hour. When the cookies are set, warm the remaining chocolate filling in a small bowl for about 15-30 seconds, until melted and smooth. Place chocolate in a food-safe squirt bottle and drizzle ‘scribbles’ of chocolate on top of each sandwich cookie.

Hope you enjoy, Feliz Cinco De Mayo!