COOKIES
2 c All-purpose flour
2 ts Baking powder
2 ts Baking soda
1/2 ts Salt
1/2 c Unsalted butter;, at room
-temperature
1 c Packed light brown sugar
1 ts Vanilla
2 Eggs
1/3 c Unsweetened cocoa powder
3/4 c Milk
CREAM FILLING
3 tb All-purpose flour
1 c Milk
1/2 c Unsalted butter;, at room
-temperature
2 ts Vanilla
2 1/2 c Confectioner’s sugar
Heat oven to 375. Line baking sheets with aluminum foil, coat with cooking
spray.
COOKIES: Mix flour, baking powder, baking soda and salt in bowl. Beat
butter and sugar in second bowl until creamy, 1 minute. Beat in vanilla and
eggs; beat 30 seconds. On low speed, beat in cocoa. Alternately beat in
flour mixture and and milk in 3 additions. Drop two tablespoons mixture per
cookie onto prepared sheets, spacing 3 inches apart. Shape each into 2 1/4
inch rounds (keep each equal since they will be sandwiched). Bake in oven
for 12 to 14 minutes or until cookies spring back when touched in center.
Cool on sheets 5 minutes. Remove cookies to rack to cool completely.
CREAM FILLING: Stir flour and milk in saucepan until smooth. Bring to
simmering over medium heat. whisking, until thickened and bubbly; cook 1
minute.
Remove from heat. Whisk in 2 tablespoons butter until smooth. Press waxed
paper directly on surface. Let stand until cool to touch, about 45 minutes.
Beat remaining 6 tablespoons butter, vanilla and confectioner’s sugar into
small bowl until smooth, about 1 minute, scraping bottom and side of bowl
as needed. Add milk mixture; beat 1 minute or until smooth and fluffy.
Sandwich together pairs of cookies with 2 tablespoons filling, pressing
lightly until filling begins to show around edges. Store between sheets of
waxed paper in airtight containers in refrigerator up to 3 days or in
freezer up to 1 month.
Yields
1 Servings