Boston Cream Pie Cookies

Name: Boston Cream Pie Cookies
Prep time: 1 h 10 min
Cook time: 5 min
Total time: 1 h 15 min
Yield: 4 dozen.
Ingredients: 6 tablespoons sugar; 3 tablespoons cornstarch; 1/4 teaspoon salt; 1 cup 2% milk; 6 tablespoons heavy whipping cream; 1 large egg yolk, beaten, room temperature; 2 teaspoons vanilla extract; COOKIES:; 9 tablespoons butter, softened; 1 cup sugar; 2 large egg yolks, room temperature; 1 large egg, room temperature; 2 teaspoons vanilla extract; 1/2 teaspoon grated lemon zest; 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

TOTAL TIME: Prep: 70 min. + chilling Bake: 5 min./batch + cooling YIELD: 4 dozen.

I sandwich vanilla custard between tender, cake-like cookies. With their shiny chocolate glaze, these bite-size cookies remind me of Boston cream pie. —Evangeline Bradford, Erlanger, Kentucky

Ingredients

6 tablespoons sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup 2% milk
6 tablespoons heavy whipping cream
1 large egg yolk, beaten, room temperature
2 teaspoons vanilla extract
COOKIES:
9 tablespoons butter, softened
1 cup sugar
2 large egg yolks, room temperature
1 large egg, room temperature
2 teaspoons vanilla extract
1/2 teaspoon grated lemon zest
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

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 zest. 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.

Nutrition Facts

1 cookie: 107 calories, 5g fat (3g saturated fat), 30mg cholesterol, 84mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein.