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Boston Cream Pie Cookies Recipe

Boston Cream Pie Cookies Recipe photo by Taste of Home

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A vanilla custard is sandwiched between tender, cake-like cookies. With their shiny chocolate glaze, these bite-size cookies are remind me of Boston Cream Pie.—Evangeline Bradford, Erlanger, Kentucky

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Boston Cream Pie Cookies Recipe

Prep: 70 min. + chilling Bake: 5 min./batch + cooling

Yield: 48 Servings

70 5 75

Ingredients

6 tablespoons sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup 2% milk
6 tablespoons heavy whipping cream
1 egg yolk, beaten
2 teaspoons vanilla extract
COOKIES:
9 tablespoons butter, softened
1 cup sugar
2 egg yolks
1 egg
2 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
1 cup plus 2 tablespoons cake flour
1 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plus 2 tablespoons buttermilk
GLAZE:
2 ounces unsweetened chocolate, chopped
4 teaspoons butter
1/2 cup whipping cream
1 cup confectioners' sugar

Directions

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.

Nutritional 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.

Originally published as Boston Cream Pie Cookies in Taste of Home Christmas Annual Annual 2012, p120

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Boston Cream Pie Cookies

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(1-1) of 1 reviews

Reviewed on Jan. 07, 2013 by jslvsclf

Thank you! I've been looking for someone that made the REAL filling versus using vanilla pudding. Nothing against you, but I will not need the cookie recipe. I just wanted a homemade filling recipe. Thank you again!