Domo Sandwich Cookies

Not too long ago, a friend of mine sent me a picture of these Domo cookies and asked me if I thought I could make them for her.  Well those of you who know me know that I LOVE A CHALLENGE, so of course I said “yes.”  🙂  I did a little online research (during which I learned that Domo started as the mascot of a Japanese TV station, then developed into a cartoon, and now has 5 of his own Nintendo DS games).  I also decided that a slice-and-bake style cookie would be best.  So for those of you interested in my adventure or in making your own Domo cookies, see below:

First, I had to plan some dimensions:

Then, make red and brown dough.  See recipes below:

Red Dough:
1/4 c. + 1 Tbsp. flour
1/8 c. sugar
1/8 tsp. baking soda
1/8 tsp. salt
2 Tbsp. margarine
red food color (about 1/8 tsp.)

Brown Dough:
2 1/2 c. flour
1 c. cocoa powder
1 1/2 c. sugar
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 c. (3 sticks) + 2 Tbsp. margarine

Instructions:

1) To make doughs, mix all ingredients until well combined.  Add a little more flour if dough seems too soft, or a little more butter if it seems to dry.  I like the dough to be play-doh consistency.  🙂

2) The easiest way I found to form the domos was to make logs of dough, and then slice and bake.  I started by making a log 1.5 inches wide and 1 inch tall.

Then add a log of the red dough that’s 1 inch wide and 1/2 an inch tall.  Center this log on top of the brown log.

Next, add strips of brown dough beside the red dough.  These strips should be about 1/4 inch thick and 1/2 inch tall.

Next, add a brown log 1.5 inches wide and 1/2 inch tall to the top.  Then gently smoosh the dough so that the seams stick together smoothly, without deforming the shape.  I like to gently tap the sides of the log on the counter to help smooth all the edges.

Then, wrap this log in plastic wrap and store it in the freezer.

3) Next make an all brown log of the same overall dimensions.  This log will be used as the backs of the Domo cookies.  Wrap the log in plastic wrap and store in the freezer.

4) Once the logs have firmed up in the freezer, you can take them out, cut them into slices about 1/8th inch thick.  Lay the slices out on an ungreased cookie sheet (I like covering my baking sheets with parchment paper), and bake at 350 for about 8-10 minutes.

5) While baking all the cookies, you can make the white chocolate ganache filling:

Ingredients:
12 oz. white chocolate chips
1/2 c. + 1 Tbsp. heavy cream

Bring the cream to a boil, then remove from heat and pour over the white chocolate chips in a bowl.

Let stand for 1-2 minutes, then stir until smooth.

Then allow filling to cool and thicken (I usually throw it in the fridge for a bit).  You want it to be thick but spreadable, like peanut butter.

6)  Once all the cookies are baked and cooled and the ganache filling has cooled and thickened, you’re ready to assemble the Domos! 🙂  Take an all brown cookie, spread some white chocolate filling on it, then put the Domo cookie on top.  I think it’s easiest if you put the filling in a bag and pipe it onto the cookies (it’s faster and makes less of a mess).

7) After assembling all the cookies, you just have to add eyes and teeth.  I use black and white melting chocolates (Wilton Candy Melts, or Almond Bark).  I put some in a plastic zipper bag and microwave it a little at a time to melt.  Then cut a small hole in the corner of the bag so you can pipe it onto the cookies.  For the teeth, I pipe a line of white at the top and bottom of the mouth, then I use a toothpick to shape the chocolate into teeth.  Then use the black chocolate to make eyes.  And TADA, you have Domo sandwich cookies!!!  Enjoy! 🙂

3 Comments (+add yours?)

  1. Mar Bonet
    Jun 14, 2011 @ 01:58:01

    Nice recipe, I’ll try to make some during the next week 🙂

    Reply

  2. Ruje Ventor
    Nov 20, 2011 @ 15:02:54

    awesome

    Reply

  3. MsCookies
    Dec 26, 2011 @ 22:52:08

    Sounds delicious! How many does it make? 🙂

    Reply

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