soft, cakelike cookies enclose a creamy filling in these popular
goodies. The cookie dough chills overnight before you bake it; the
base for the filling, which should be cold when used, can also chill
overnight. These are stored in the fridge or freezer, but I think
they taste best if brought to room temperature before eating. The
coffee in the filling can be omitted if you wish. These are a project,
but a gratifying one. Make sure you read the recipe all the way
through before making these, and check out the filling variation
at the end of the recipe.
- 2 cups plus 2
Tbsp. plus 2 tsp. all-purpose flour
- 1/3 cup unsweetened
Dutch process cocoa powder
- 1-1/8 tsp. baking
- 3/8 (1/4 plus
1/8) tsp. baking soda
- Pinch salt
- 2/3 cup unsalted
- 3/4 cup granulated
- 2/3 cup firmly
packed light brown sugar
- 1 tsp. vanilla
- 2 eggs, graded
- 2/3 cup sour cream
- 1/3 cup plus 1
tsp. sifted all-purpose flour
- 1 cup whole milk
- 1 cup unsalted
- 2-1/2 tsp. instant
- Pinch salt
- 2-3/4 cups sifted
or strained confectioners' sugar
- 1 tsp. vanilla
For Cookie Dough:
Sift together flour, cocoa powder, baking powder, baking soda, and
salt. Set aside.
In large bowl of
electric mixer, combined softened butter, sugars, and vanilla. Beat
at medium speed for a minute or two, until well-combined and fluffy.
(Scrape bowl and beater(s) with rubber spatula as necessary throughout
mixing to ensure thorough blending of ingredients.) Add eggs one
at a time, beating well after each. At lowest speed, add sifted
dry ingredients in thirds and sour cream in halves, beginning and
ending with dry ingredients and beating after each addition just
until incorporated. Remove from mixer. If you wish, scrape dough
into a medium bowl. Cover top of bowl with a layer of paper towelling,
then cover tightly with aluminum foil (the paper towel will absorb
any condensation that forms before it can drip into the dough).
Next day, adjust
rack to center of oven. Preheat oven to 350 degrees F. Line cookie
sheets with aluminum foil cut to fit; grease foil lightly with vegetable
shortening (I've tried baking these cookies on parchment paper,
but lightly greased foil works better). Have ready nonstick cooling
racks and a nonstick metal spatula with a broad blade (or spray
regular cooling racks and a regular broad-bladed metal spatula very
lightly with nonstick cooking spray). Using a heaping tablespoonful
of dough for each cookie and keeping shapes as round as possible,
bake 2 or 3 "test" cookies. Make sure you leave room between them;
these spread as they bake. Bake10-12 minutes, or just until a toothpick
inserted into the center of a cookie emerges with only a few moist
crumbs clinging to it. Do not overbake.
and baking the cookies; I place only 12 mounds of dough on a 15-1/2"
by 10-1/2" baking sheet. Form a sheet or two of unbaked cookies,
then, while they bake, replace the remaining dough in the refrigerator.
This dough is somewhat difficult to work with, but it handles a
bit more easily when cold. Bake only one sheet of cookies at a time.
Allow baked cookies to stand on sheets for 2 minutes before removing
to prepared cooling racks. You'll need to scrape off the broad-bladed
spatula after removing every other cookie or so from the sheet;
I use the back of a flat knife for this. Cool the cookies completely,
then store airtight WITH WAX PAPER BETWEEN THE COOKIE LAYERS IN
THE STORAGE CONTAINER. Do not omit the wax paper, even if you're
only going to store the cookies for a short while before filling
them. Note, incidentally, that it is best to fill the cookies within
an hour or two of storing them. They can wait a while longer, but
they'll start to become limp. You'll have about 48 cookies.
For Filling: Set
out 2 Tbsp. of the butter near stovetop (reserve and refrigerate
remainder). Place sifted flour in heavy-bottomed, one quart pot.
Very gradually, whisk in the milk, making the mixture as smooth
as possible (there will still be some lumps--OK). Cook over medium
heat, whisking constantly, until mixture boils. Reduce heat; simmer
5 minutes, stirring constantly with whisk. Mixture will be very
stiff and probably somewhat lumpy--OK. Remove from heat. Immediately
add instant coffee and salt and whisk in. Add the 2 Tbsp. butter
and stir with whisk until melted. If the mixture has any lumps (mine
always does), strain through a fine strainer into a small bowl,
pressing through as much as possible. Immediately cover with plastic
wrap that has a few small holes pierced through it, placing the
plastic wrap right on the surface of the mixture to prevent a skin
from forming. Cool briefly, then chill until cold or overnight.
When ready to complete
filling, soften reserved butter (do not melt) and place in large
bowl of electric mixer (fitted with paddle beater, if available).
At medium speed,
beat butter until smooth. Add 1 cup of the confectioners' sugar
and the vanilla. Beat at a low speed to incorporate. Add another
cup of the sugar; beat to incorporate, then beat at medium speed
until fluffy. Stir the cold milk-flour mixture to loosen it (it
will be very stiff). By large spoonfuls, add milk-flour mixture,
beating at low speed to incorporate (filling may look slightly curdled--OK),
then at medium speed until smooth. Finally, add remaining 3/4 cup
confectioners' sugar; beat at medium speed just until fluffy and
well-mixed. If room is very warm, chill filling for about 20 minutes.
It should be fluffy and light-textured, but not runny.
Just before you're
ready to fill the cookies, lay out several long sheets of wax paper
on a flat work surface. Place cookies, flat side up, on wax paper.
Try to pair up cookies that are approximately the same size and
shape. Place a very heaping teaspoon of filling on the flat side
of one cookie in each pair, then sandwich the pairs, flat sides
together. Very gently flatten slightly so filling comes just to
the edge of the cookie sandwiches (if you presstoo hard, the filling
will squish out and your hand will stick to the top of the cookie
Wrap each cookie
sandwich tightly in plastic wrap. Store in refrigerator for up to
a few days (freeze for longer storage). Allow cookies, still in
wrapping, to come to room temperature before eating, if desired.
About 2 dozen sandwiches
Cookie Ice Cream Sandwiches
Make cookies as above,
but omit filling. Instead, use a favorite, good-quality ice cream
that isn't rock-hard at freezer temperature (I like to use Starbucks).
You'll need about 2 quarts of ice cream.
Place a wax-paper-lined
cookie sheet in the freezer (do NOT omit this step, or the cookieswill
stick to the cookie sheets). Lay cookies out in pairs on other wax
paper sheets on flat surface as described above. Working quickly,
place a scoop of ice cream (about 1/3 cup) on top of one cookie
in a pair. Sandwich the two cookies, flat sides together. Now, place
a piece of wax paper on top of the sandwich, and press down to flatten
so that the ice cream comes just to the edge (you MUST use wax paper
here, or the cookie will stick to your hand and tear). I make one
sandwich at a time and transfer each to the lined sheets in the
freezer as it's completed.
Freeze for an hour
or two, then wrap each sandwich tightly in plastic wrap. Once these
are frozen and wrapped, they can be stored in a freezer bag, if
you wish. Remove from freezer just before serving. Great with warmed
hot fudge sauce!
About 2 dozen sandwiches
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