Recipe for Garabatos- Mexican Scribble Cookies filled with a chocolate coffee ganache and topped with a drizzle of melted dark chocolate.
Garabatos (literally means scribbles in Spanish) are Mexican sandwich cookies filled with chocolate (or jam) in addition to more chocolate drizzled (scribbled) over the top. This particular recipe uses a chocolate coffee ganache filling with a little coffee and vanilla extract mixed in for an added boost of flavor.
This was such a fun recipe to make with Evan. He especially loved the scribbling. Whenever I make bread or anything with a dough, I give a little to Evan to play with. He either copies what I do or does his own thing while I finish the recipe. He had fun cutting the shortbread cookie dough with cookie cutters over and over again. He handled it so much that the butter softened enough to turn the dough into crumbs. He then hopped off his stool and ran to the playroom. He came back with his sandbox pails and treated the crumbly dough like sand. This kept him occupied for quite a while.
If the dough is too softened and crumbly to roll out, form into a flattened rectangle, wrap in plastic, and refrigerate until easier to handle (30 minutes to 1 hour).
Let the baked cookies cool completely before adding the coffee chocolate filling and forming into sandwiches. I make the chocolate ganache while the cookies are baking, then place the bowl in the refrigerator until the cookies are cooled and the ganache is thick enough to pipe.
The cookies should be the same size since they are cut out with a cookie cutter, but some may stretch a little during the transfer to the baking sheet or spread during baking. When forming the cookies into sandwiches, try to pair the cookies with the most similar shape for a more uniform result.
Garabatos (Mexican Scribble Cookies) Recipe
Adapted from What’s Cooking, Mexico?
Garabatos (Mexican Scribble Cookies)
- 2 1/4 cups all purpose flour
- 3/4 cup powdered sugar
- pinch salt
- 1 cup unsalted butter softened
- 2 egg yolks
- 1/2 teaspoon vanilla extract
Chocolate Ganache Filling:
- 1 cup heavy cream
- 8 ounces dark chocolate
- 1 teaspoon coffee extract
- 1 teaspoon vanilla extract
- 1/4 cup dark chocolate
To make the cookies:
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment or lightly grease.
In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, combine flour, sugar, and salt. Mix in the butter, egg yolks, and vanilla extract until well combined and dough comes together.
On a lightly floured surface, roll the dough into a thin rectangle, about 1/4 inch thick. If the dough is too difficult to roll, refrigerate 30 minutes to 1 hour. Cut the dough into circles with a 3 inch wide cookie cutter. Place the circles on prepared baking sheet about 1 inch apart.
Bake in preheated oven until lightly golden, 10-12 minutes. Allow to cool on baking sheet 10 minutes before removing to wire rack.
To make the chocolate ganache:
In a small saucepan, bring the cream just to a boil over medium heat. Remove from heat and add the coffee extract, vanilla extract, and chocolate chips. Let stand for a couple of minutes, then whisk until the chocolate completely melts and the mixture is smooth. Refrigerate the ganache until it is thick enough to pipe. Transfer to a pastry bag or ziploc bag with corner snipped off.
Pair off the cooled cookies based on closest matching sizes. Pipe about 1 tablespoon of the chocolate filling into the center on the bottom of one of the cookies. Top with the other cookie, bottom facing the chocolate, and gently press until chocolate reaches the edges of the cookies. Repeat with remaining cookies.
To make the topping:
Melt the remaining 1/4 cup dark chocolate in a double boiler or microwave in 20 second increments until smooth. Drizzle (scribble) over the cookies with a spoon or pastry bag with a small round tip. Allow to set before storing in airtight container.