CHOCOLATE COOKIES
1 1/4 c All-purpose flour
1/2 c Dutch processed cocoa
1 ts Baking soda
1/4 ts Baking powder
1/2 ts Salt
5 oz Unsalted butter at room
-temperature; (1 1/4 sticks)
1 1/2 c Granulated sugar
1 lg Egg
1 ts Vanilla extract
VANILLA CREAM FILLING
2 oz Unsalted butter; at room
-temperature
; (1/2 stick)
1/4 c Vegetable shortening
2 ts Vanilla extract
2 c Confectioner’s sugar
Set rack in the middle 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 and salt. On low
speed, add the butter, then the egg and vanilla. Process or beat
until the dough is thoroughly blended and massed together.
Drop rounded half teaspoons of batter onto a non-stick cookie sheet at
2-inch intervals. With moistened fingers, round out the cookies and
flatten them a little. Bake for 8 minutes, turning once for even
baking, until the cookies are set. Cool on the pan on a rack.
VANILLA CREAM FILLING:
Place the butter and shortening in the bowl of an electric mixer and
beat until combined. Gradually beat in the vanilla and confectioner’s
sugar at low speed until blended. Increase the speed to high and
continue beating for 2 to 3 minutes until fluffy.
To assemble the cookies, place 1/2 of the cookies, top side down on a
flat surface. Scrape the cream filling into a pastry bag fitted with
a 1/2-inch star tip. Pipe teaspoon sized rosettes of the filling on
the tops of the cookies. Place the remaining cookies, top side up on
top of the filling and lightly press to form sandwiches.
Yields
1 servings