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Prep Time: 70 Minutes Cook Time: 5 Minutes |
Ready In: 75 Minutes Servings: 48 |
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A vanilla custard is sandwiched between tender, cake-like cookies. With their shiny chocolate glaze, these bite-size cookies are remind me of Boston Cream Pie.Evangeline Bradford, Erlanger, Kentucky Ingredients:
6 tablespoons sugar |
3 tablespoons cornstarch |
1/4 teaspoon salt |
1 cup 2% milk |
6 tablespoons heavy whipping cream |
1 egg yolk, beaten |
2 teaspoons vanilla extract |
cookies: |
9 tablespoons butter, softened |
1 cup sugar |
2 egg yolks |
1 egg |
2 teaspoon vanilla extract |
1/2 teaspoon grated lemon peel |
1 cup plus 2 tablespoons cake flour |
1 cup king arthur unbleached all-purpose flour |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup plus 2 tablespoons buttermilk |
glaze: |
2 ounces unsweetened chocolate, chopped |
4 teaspoons butter |
1/2 cup whipping cream |
1 cup confectioners' sugar |
Directions:
1. In a small heavy saucepan, combine the sugar, cornstarch and salt. Stir in milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
2. Remove from the heat. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool for 15 minutes, stirring occasionally. Transfer to a small bowl. Press waxed paper onto surface of custard. Refrigerate for 2-3 hours.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, egg, vanilla and lemon peel. Combine the cake flour, all-purpose flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and mix well.
4. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 5-7 minutes or until firm to the touch. Remove to wire racks to cool completely.
5. Spread custard over the bottoms of half of the cookies; top with remaining cookies.
6. For glaze, place chocolate and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and butter; whisk until smooth. Stir in confectioners' sugar. Spread over cookies; let dry completely. Store in the refrigerator. Yield: 4 dozen.
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