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For Chocolate
Cookies: Preheat oven to
375 degrees F (190 degrees C) and place oven rack in the center of the oven.
Line two baking sheets with parchment paper.
In
a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In the bowl of
your electric mixer, fitted with the paddle attachment (can also use a hand
mixer), beat the butter and sugar until light and fluffy. Add the egg beating well. Beat in the vanilla extract.
In a small measuring cup, mix the buttermilk and coffee (or water). With the
mixer on low speed, alternately add the flour mixture and buttermilk/coffee
mixture, in three additions, beginning and ending with the flour. Drop heaping
tablespoons (can also use a small ice cream scoop) of the batter onto the
prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened
fingers or with the back of a spoon, smooth the tops of the cookies.
Bake for
about 9-10 minutes or
until the tops of the cookies, when lightly pressed, spring back.
Remove from oven and transfer to a wire rack to cool completely.
Filling: Beat the
shortening and butter until soft and creamy. With the mixer on its
lowest speed, gradually beat in the confectioners' sugar. Increase
the speed to high, and beat until light and fluffy, about 5 minutes.
Then, with the mixer on low speed, beat in the vanilla extract and
slowly drizzle in the corn syrup. Continue to beat until the filling
looks like soft mayonnaise.
To Assemble:
Take one cookie and spread a heaping tablespoon of
the filling on the flat side of the cookie. Top with another cookie.
The assembled cookies can be
stored, covered, in the refrigerator for several days. Bring to room
temperature before serving.
Makes about 15
sandwich cookies.
Sources:
Baggett, Nancy. "All-American
Cookie Book". Houghton Mifflin Company. New York: 2001.
Brachman, Wayne
Harley. "American Desserts". Clarkson Potter/Publishers. New
York: 2003. |
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