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Ингредиенты
- 1 1/4 c. all-purpose flour
- 1/2 c. Dutch processed cocoa
- 1 tsp baking soda
- 1/4 tsp baking pwdr
- 1/2 tsp salt
- 5 ounce unsalted butter - (1 1/4 sticks) at room temperature
- 1 1/2 c. granulated sugar
- 1 lrg egg
- 1 tsp vanilla extract
- 2 ounce unsalted butter - (1/2 stick) at room temperature
- 1/4 c. vegetable shortening
- 2 tsp vanilla extract
- 2 c. confectioner's sugar
Инструкции
- Set rack in the middle of the oven and preheat to 375 degrees. In a food processor or possibly the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking pwdr and salt. On low speed, add in the butter, then the egg and vanilla. Process or possibly beat till the dough is thoroughly blended and massed together.
- Drop rounded half tsp. of batter onto a non-stick cookie sheet at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 8 min, turning once for even baking, till the cookies are set. Cold on the pan on a rack.
- For the Vanilla Cream Filling: Place the butter and shortening in the bowl of an electric mixer and beat till combined. Gradually beat in the vanilla and confectioner's sugar at low speed till blended. Increase the speed to high and continue beating for 2 to 3 min till fluffy.
- To assemble the cookies, place 1/2 of the cookies, top-side down on a flat surface. Scrape the cream filling into a pastry bag fitted with a 1/2-inch star tip. Pipe tsp.-sized rosettes of the filling on the tops of the cookies. Place the remaining cookies, top-side up on top of the filling and lightly press to create sandwiches.
