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Ingredientes
- 1 1/4 c. all-purpose flour
- 3/4 c. unsweetened Dutch-processed cocoa
- 1 tsp baking soda
- 1/4 tsp baking pwdr
- 1/4 tsp salt
- 1 1/2 c. sugar plus more
- 10 Tbsp. unsalted butter room temperature
- 1 lrg egg room temperature
- 4 Tbsp. unsalted butter room temperature
- 1/4 c. vegetable shortening
- 1 3/4 c. confectioners' sugar
- 2 tsp pure vanilla extract
Direcciones
- Preheat the oven to 375 degrees.
- Sift together flour, cocoa, baking soda, baking pwdr, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter till light and fluffy, about 2 min. Add in egg, and beat to combine. Slowly add in dry ingredients, and beat till dough is thoroughly combined.
- Using a 1/4-oz ice-cream scoop, drop dough onto Silpats or possibly parchment-lined baking sheets, leaving about 1/2 inch between cookies. Dip the bottom of a glass in sugar, and use it to flatten cookies; they should be about 1/8-inch thick. Bake, rotating the baking sheets once, till cookies are hard, about 9 min. Set aside to cold.
- Make the Vanilla Cream Filling: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening till combined. Gradually add in confectioners' sugar, and beat till light and fluffy, about 2 min. Add in vanilla, and beat to combine. (
- Makes about 1 c.)
- Assemble cookies: Using a pastry bag fitted with a coupler, pipe about 1 tsp. of filling onto the bottoms of half the cookies. Press the bottoms of remaining cookies onto filling, creating sandwiches.
- This recipe yields about 40 cookies.
- Yield: 40 cookies
