So as the holiday’s approach us it is time for tons of food and sweets! Currently in the US we are celebrating Thanksgiving. Wait around for my next post for the awesome pork that I cooked for my families Thanksgiving. This is all about the sweetness of life…the double sweetness of life that is!! These cookies are Steve’s favorite!
I didn’t make the cookies as “homemade” as a true cook would do…however I took a bag of instant cookie mix (just add oil, eggs etc). Rolled them up, placed them on the pan and then in the oven. I would just follow the directions. However, in the recipe below there are also directions on how to make them homemade. We were on a time crunch and hey Betty Crocker can taste like the real deal!
Side note~ I am sure that these cookies could be made with any kind of flavor cookie! We decided for chocolate chip cookies, however the recipe calls for chocolate cookies.
While the cookies cooked, we started to make the cream filling. Once the cookies finished, I always place the cookies on paper towels while they cool. I followed this cream recipe to the T. This blog is short and sweet just like these cookies!!
What is your favorite holiday desert?
Happy Cooking and Happy Thanksgiving!!
1/2 cup unsweetened cocoa (recommended: Dutch-processed)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter at room temperature
1 large egg
Vanilla-Cream Filling:
4 tablespoons (1/2 stick) unsalted butter at room temperature
1/4 cup vegetable shortening
2 cups confectioners' sugar
2 teaspoons vanilla extract
Directions
Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees. In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt and sugar. While pulsing or on low speed, add the butter, then the egg. Process or beat until the dough is thoroughly blended and massed together. Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Set the cookie sheets on a rack to cool.
Vanilla-Cream Filling: Put the butter and shortening in a mixing bowl and, at low speed, gradually beat in the confectioners' sugar and vanilla, until blended. Turn the mixer up to high and beat for 2 or 3 minutes more, until fluffy.
With a pastry bag fitted with a 1/2-inch tip, pipe teaspoon size blobs of filling onto the tops of half the cookies. Keeping the smooth bottoms of the cookies facing up, flip the remaining cookies on top of the filling and lightly press to form sandwiches.
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