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Boston Cream Pie Cookies

 Boston Cream Pie Cookies
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
48 ServingsPrep: 70 min. + chilling Bake: 5 min./batch + cooling

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 McCormick® Pure Vanilla Extract
  • COOKIES:
  • 9 tablespoons butter, softened
  • 1 cup sugar
  • 2 egg yolks
  • 1 egg
  • 2 teaspoon McCormick® Pure 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

2 of 2

Boston Cream Pie Cookies (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.