Tuesday, April 13, 2010
twist and lick or dunk?
do you twist the cookie then lick all of the cream filling off the wafer?
do you dunk it whole?
eat them in one bite?
when i saw this recipe i just had to try it.
they were really nothing like the store bought version....but they were delicious none the less!
the cookie wafer was soft and a bit chewy.
the creamy filling was not overly sugary but still sweet.
these cookies are best within 48 hours of baking them.
For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon Kosher salt
1 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature butter
1 large egg
For the filling:
1/4 cup (1/2 stick) room-temperature butter
1/4 cup vegetable shortening (do not use butter flavored)
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
Pinch of salt
Set the oven rack in the middle of the oven and preheat to 375°F.
In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
Take rounded 1/2 teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart.
To get uniformed sized cookies I used a small cookie scoop, took the dough from the scoop and cut it in half, then rolled the halves into balls.
With moistened hands, slightly flatten the dough. Bake for 5-6 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
To make the cream, place butter and shortening in a mixing bowl. On low speed gradually beat in the sugar, vanilla and salt. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe 1/2 teaspoon of the cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.
Store in airtight container.
adapted from :: smitten kitchen