Tips:
Extra Bright White - To get a truly white cream filling, I suggest using clear vanilla extract. You can find this in the baking or cake decorating section of several stores.
Oven Temperature: 325 degrees
Prep Time: 15 minutes
Bake Time: 15-20 minutes
Servings: About 30-35 cookie sandwiches
2 cups sugar
1 3/4 cups all-purpose flour
1 1/3 cups dark cocoa powder
1/4 cup cornstarch
1 1/2 teaspoons baking powder
1/4 cup vegetable oil
1 1/3 cups dark cocoa powder
1/4 cup cornstarch
1 1/2 teaspoons baking powder
1/4 cup vegetable oil
1 Tablespoon corn syrup
2 teaspoons vanilla extract
2 eggs
2 teaspoons vanilla extract
2 eggs
Cream Filling:
1 cup vegetable shortening
3 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon butter extract (optional)
3 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon butter extract (optional)
Directions:
1) Preheat oven to 325 degrees. Line baking pans with parchment paper and set aside.
2) In a medium sized mixing bowl, combine sugar, flour, cocoa powder, cornstarch and baking powder and set aside.
3) In a large bowl, whisk together vegetable oil, corn syrup, vanilla and eggs until thoroughly mixed.
4) Add the dry ingredients into the large bowl and mix until a stiff dough forms and well combined.
5) On prepared cookie pans, use a teaspoon to scoop out dough and press into a 1-inch round cookie cutter or cookie mold.
6) Move cookie cutter around on the pan so that cookies are at least an inch apart.
7) Bake the cookies in a preheated oven for 15-20 minutes or until the cookies are set and firm.
8) Cool cookies for 2-3 minutes on the pan before transferring them to a wire rack to cool completely.
9) For filling, combine shortening, powdered sugar and extracts until well combined.
10) Spread filling on the bottom of one cookie and sandwich to the bottom side of another cookie. Store cookies in an airtight container at room temperature.
2) In a medium sized mixing bowl, combine sugar, flour, cocoa powder, cornstarch and baking powder and set aside.
3) In a large bowl, whisk together vegetable oil, corn syrup, vanilla and eggs until thoroughly mixed.
4) Add the dry ingredients into the large bowl and mix until a stiff dough forms and well combined.
5) On prepared cookie pans, use a teaspoon to scoop out dough and press into a 1-inch round cookie cutter or cookie mold.
6) Move cookie cutter around on the pan so that cookies are at least an inch apart.
7) Bake the cookies in a preheated oven for 15-20 minutes or until the cookies are set and firm.
8) Cool cookies for 2-3 minutes on the pan before transferring them to a wire rack to cool completely.
9) For filling, combine shortening, powdered sugar and extracts until well combined.
10) Spread filling on the bottom of one cookie and sandwich to the bottom side of another cookie. Store cookies in an airtight container at room temperature.
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