Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Boston Cream Pie Cookies




Source of Recipe


Judy Rosenberg


Recipe Introduction


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.

To make the cookies, preheat the oven to 400 degrees. Lightly spray several baking sheets with nonstick cooking spray.

Whisk together the flours, baking soda, and salt in a small bowl.

In a medium bowl, beat the butter, sugar, vanilla, and lemon zest until light and fluffy, about 2 minutes. Beat in the egg yolks and then the whole egg, followed by the buttermilk. Fold in the flour mixture and stir until smooth. Drop by generous tablespoons about 2 inches apart on the prepared sheets. Bake for 10 to 11 minutes, or until the cookies are firm yet spongy to the touch. Let cool.

Turn a cooled cookie upside down and spread with a rounded tablespoon of cooled custard. Top with a cookie. Continue in this manner until there are no more cookies.

To make the chocolate glaze, scald the cream in a small saucepan. Transfer to a small bowl and add the chocolate and butter. Whisk until smooth. Add the confectioners' sugar and stir until velvety.

Spread a scant tablespoon of chocolate evenly across the top of each custard-filled cookie. Serve at room temperature.

Makes 13 cream-filled cookies.