Doesn't this make you want a big glass of ice cold milk?
It's week 9 of Twelve Weeks of Christmas Treats, hosted by Brenda of Meal Planning Magic. The purpose is to share and collect new recipes for holiday treats. I have definitely pinned a lot of new recipes to try.
So let's get to the recipe!
Adapted from Smitten Kitchen, adapted from Retro Desserts by Wayne Brachman. Makes about 26 cookies.
1 1/4 C all purpose flour
1/2 C unsweetened Dutch process cocoa. While it's not necessary, I used 1/2 regular Dutch process cocoa and 1/2 King Arthur Flour's black cocoa because it makes the cookies extra dark.
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 1/4 C sugar
1 1/4 sticks of softened unsalted butter
1 large egg
1/2 stick softened unsalted butter
1/4 C vegetable shortening
2 C sifted confectioners sugar
2 tsp vanilla
- Space two oven racks near the middle of your oven and reheat it to 375 degrees F
- In a food processor, mix the flour, cocoa, baking soda, baking powder, salt, and sugar.
- Pulse while adding first the butter, and then the egg. Pulse until the dough forms a mass.
- Form rounded teaspoons of batter and place them about 2 inches apart on parchment lined baking sheets. I used this small cookie scoop. It really helps to keep the cookies evenly sized.
- Flatten the dough with a dampened hand or the bottom of a glass. I used the pusher from my food processor to get those cool circles on top of each wafer.
- Bake, two sheets at a time for 9 minutes, rotating the sheets halfway through.
- Smack the cookie sheets on the counter once when you remove them from the oven to let some of the air out of the cookies, and set them on a rack to cool.
- While the cookies are cooling, make the filling.
- Using a hand or stand mixer, blend the butter and shortening.
- On low speed, slowly add in the powdered sugar and vanilla.
- Beat the filling on high speed for about 3 minutes, until it is very fluffy.
- Place the icing in a pastry bag with a 1/2 inch round tip. Alternatively, place it in a plastic storage bag and cut off the corner to pipe the icing.
- Pipe a scant tablespoon sized dollop of icing onto half of the cookies.
- Top each with another cookie and press lightly to evenly nudge the filling to the edges of each sandwich.
Want to participate? Visit Twelve Weeks of Christmas Treats to sign up.