All this came about because Dj wanted homemade cookies and cream ice cream (which I still haven't made). I adapted this from the recipe posted on the Cupcake Project.
2.55 oz whole wheat bread flour (hard wheat)
2.55 oz whole wheat pastry flour (soft wheat)
2 oz unsweetened cocoa
6.75 oz white sugar
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup + 2 tbsp softened butter
Mix together dry ingredients
Add wet ingredients (doesn't look too great does it)
Divide dough into equal portions and place on a lined baking sheet about an inch apart, they spead A LOT, and flatten. (I'm a perfectionist so I actually weighted mine. Each cookie was exactly 1 oz).
Bake at 375 F for exactly 9 minutes. After baking set on rack to cool. The cookies need to be COMPLETELY COOL before adding filling. I was impatient and made a horrible mess.
1.75 oz shortening
9.15 oz powdered sugar
1/4 cup unsalted butter, softened
2 tsp vanilla extract
Whisk butter, shortening and vanilla extract together (I would suggest using a stand mixer or hand beater). Slowly add in powdered sugar a little at a time until it's all incorporated. The picture is from when I attempted this by hand = not smart.
The easiest way to add the filling is to put it in a zip top bag and use it like a pastry bag.
Put filling on half the cookies and top with remaining cookies.
This is the result:
As I stated earlier I was impatient and didn't wait for the cookies to fully cool before adding the filling.
I didn't actually taste these because I can't but the kids LOVED them. My mid-20 friends told me that they were ridiculously sweet. They loved the cookies but thought the filling was too much. Next time I'll use a cream cheese filling.
Until next time,