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Boston Cream Pie Cookies Recipe
Boston Cream Pie Cookies Recipe photo by Taste of Home

Boston Cream Pie Cookies Recipe

Read Reviews (2)
4.5 2
Publisher Photo
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
TOTAL TIME: Prep: 70 min. + chilling Bake: 5 min./batch + cooling
MAKES:48 servings
TOTAL TIME: Prep: 70 min. + chilling Bake: 5 min./batch + cooling
MAKES: 48 servings

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 King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Spread custard over the bottoms of half of the cookies; top with remaining cookies.
  6. 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.
Originally published as Boston Cream Pie Cookies in Taste of Home Christmas Annual Annual 2012, p120

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.

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

Reviews for Boston Cream Pie Cookies(2)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 1, 2014

Labor intensive but well worth it. Wonderful cookie thank you!

MY REVIEW
Reviewed Jan. 7, 2013

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!

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