- In a small heavy saucepan, combine the sugar, cornstarch and salt.
- Stir in milk and cream until smooth. Cook and stir over medium-high
- heat until thickened and bubbly. Reduce heat to low; cook and stir 2
- minutes longer.
- Remove from the heat. Stir a small amount of hot mixture into egg
- yolk; return all to the pan, stirring constantly. Bring to a gentle
- boil; cook and stir 2 minutes longer. Remove from the heat. Stir in
- vanilla. Cool for 15 minutes, stirring occasionally. Transfer to a
- small bowl. Press waxed paper onto surface of custard. Refrigerate
- for 2-3 hours.
- In a large bowl, cream butter and sugar until light and fluffy. Beat
- in the egg yolks, egg, vanilla and lemon peel. Combine the cake
- flour, all-purpose flour, baking soda and salt; gradually add to
- creamed mixture alternately with buttermilk and mix well.
- Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets.
- Bake at 400° for 5-7 minutes or until firm to the touch. Remove
- to wire racks to cool completely.
- Spread custard over the bottoms of half of the cookies; top with
- remaining cookies.
- For glaze, place chocolate and butter in a small bowl. In a small
- saucepan, bring cream just to a boil. Pour over chocolate and
- butter; whisk until smooth. Stir in confectioners' sugar. Spread
- over cookies; let dry completely. Store in the refrigerator. Yield:
- 4 dozen.
To Make Ahead: Package cookies in an airtight container, separating layers with waxed paper and freeze for up to 1 month. Thaw in a single layer before assembling.
Nutrition Facts: 1 cookie equals 107 calories, 5 g fat (3 g saturated fat), 30 mg cholesterol, 84 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.