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Boston Cream Pie Cookies

Total Time

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

Makes

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
Boston Cream Pie Cookies Recipe photo by Taste of Home
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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.
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: 107 calories, 5g fat (3g saturated fat), 30mg cholesterol, 84mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein.

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