The recipe was from Smitten Kitchen, but I don't recommend following it to the T. I tried following it, even tho my gut told me otherwise, and it didn't work out to well. My batter ended up far more crumbly than doughy. But I was determined to make it work, so I gave it another try. Below, is my version, (almost) the same ingredients, different directions. Worked like a charm!
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
1/4 teaspoon salt
1 cup sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
For the filling:
1/2 cup (1 stick) room-temperature, unsalted butter
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
- Preheat to 375°F.
- Mix together the butter & sugar until creamed. Add the egg & Vanilla.
- In a seperate bowl mix together all the dry ingredients.
- Add dry ingredients to wet ingreditents until well blended
- Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
- To make the cream, place butter in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. 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 teaspoon-size blobs of 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. Dunk generously in a large glass of milk.
Another hint, the filling made enough for two batches for cookies for me.
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