Chocolate Wafer
1 1/4 C all-purpose flour (unbleached)
1/2 C unsweetened cocoa
1 tsp baking soda
1/4 tsp baking powder (Hain brand or homemade)
1/4 tsp salt (non-iodized Sea Salt)
1 C sugar
1/2 C plus 2 Tbsp butter, room temperature
1 large egg or Egg Replacer** (I used homemade egg replacer)
In a medium-sized bowl, mix the flour, cocoa, baking soda and powder, salt, and sugar.
Beat in the butter and the egg. Continue mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart, and flatten with a spoon.
Bake for 9 minutes at 375 F. Set on a rack to cool. (I was able to bake all the cookies in one go, using 2 pans. There were 3 spoons of batter left over, that by the way, were quite tasty…)
Buttercream Filling
1/4 cup room-temperature, unsalted butter (I used salted)
1/4 cup vegetable shortening (I used Spectrum Vegetable Shortening from Palm Oil)
2 cups sifted powdered sugar (Wholesome Sweeteners brand or homemade)
2 teaspoons vanilla extract
Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla.
Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
Complete the Cookies
Let the cookies cool completely before frosting. Or at least wait half an hour.
To make a sandwich cookie, simply drop some cream filling onto one cookie with a pastry bag or Ziploc bag (cut a corner of the bag to create a makeshift pastry bag) and match up similarly sized cookies.
Try not eat them all before you family has the opportunity to try them and be seriously impressed that YOU made these!
Got these from
http://www.livecornfree.com/
I'm gonna make these for Gabe's Bday and maybe use for ice cream cake. Mmmmm!
No comments:
Post a Comment