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Boston Cream Pie Cookies

Source of Recipe

Posted by FootsieBear


Recipe Introduction

Judy Rosenberg's Boston cream pie cookies Adapted from ``Rosie's Bakery Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book,'' by Judy Rosenberg (Workman, 1996).

List of Ingredients

For the custard:
1 cup milk
6 tablespoons whipping cream
6 tablespoons sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 large egg yolk
2 teaspoons vanilla extract

For the cookies:
1 cup flour
1 cup plus 2 tablespoons cake flour
3/4 teaspoon baking soda
1/2 teaspoon salt
9 tablespoons unsalted butter at room temperature
1 cup plus 1 tablespoon sugar
2 teaspoons vanilla extract
1/2 teaspoon grated lemon zest
2 large egg yolks at room temperature
1 whole egg at room temperature
1/2 cup plus 2 tablespoons buttermilk at room temperature

For the chocolate glaze:
1/2 cup whipping cream
2 ounces unsweetened chocolate, chopped
1 tablespoon plus 1 teaspoon unsalted butter at room temperature
6 tablespoons confectioners' sugar



Recipe

To make the custard, place 1/2 cup plus 2 tablespoons of the milk, the cream, and the sugar in a medium saucepan over medium heat. Bring just to a boil. Dissolve the cornstarch and salt in the remaining milk in a small bowl. Whisk in the egg yolk and then whisk into the hot-cream mixture. Whisk over medium-low heat until thick, about 2 to 3 minutes. Remove from the heat and stir in the vanilla. Transfer to a bowl, cover the surface with plastic wrap, and refrigerate for 2 to 3 hours.