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Ingredients
Cookies
1 1/2 sticks (12 tablespoons)
butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
6 ozs. milk chocolate, melted
and slightly cooled
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour
2 tablespoons unsweetened cocoa
powder
1 teaspoon baking soda
1/2 teaspoon salt
Filling
1 stick butter, softened
1/2 cup malt powder
1/2 teaspoon vanilla extract
2 cups confectioner's (powdered)
sugar
Directions
Preheat oven to 350°
F.
Cookies
Line 1 baking sheet with
parchment paper. Have another piece of parchment paper (same
size) ready.
In a large electric mixer bowl,
add butter and both sugars and beat until smooth. Add melted
chocolate and vanilla and beat again until smooth.
In a small mixing bowl, whisk
together flour, cocoa powder, baking soda and salt.
Gradually add flour mixture to butter mixture and beat at
low speed just until thoroughly blended and smooth. Transfer
cookie dough mixture to one of the sheets of parchment
paper. Smash down to a somewhat to a flattened shape about
1-inch thick. Place second piece of parchment paper on top
of cookie dough, and roll until thickness is a scant
1/4-inch thick. If needed, lift top piece of parchment paper
to check thickness of dough. Place rolled dough in
refrigerator for about 15 minutes. While the dough is
firming up in the refrigerator, make the filling (directions
below).
Using a 1 1/2-inch cookie
cutter, stamp out as many rounds as possible and transfer to
baking sheets with a small spatula, knife, or other flat
tool, being careful not to break cookies. (Note: Photo shows
cookies made with a 1 1/2-inch cookie cutter, but if you
prefer a larger cookie, you may use a 2-inch cookie cutter -
though this will make fewer cookies.) Note: Gather scraps
and roll again to 1/4-inch-thick, and cut more cookies,
continuing this process until all dough is used up.
Place cookies about 2
inches apart on baking sheet, and bake for 7-9 minutes until
just before edges begin to turn darker than rest of cookie
and surface of cookies appear crackly. Allow cookies to cool
for 1-2 minutes, then transfer cookies to a cooling rack.
Once completely cooled, assemble cookies with malt-flavored
filling (directions follow).
Filling
Wash out and dry your electric
mixer bowl and return it to mixer. Add softened butter and
malt powder and beat at low-medium speed until well blended
(about 3 minutes). Add vanilla and confectioner's sugar and
beat at low-medium speed just until well-blended.
Assembling Cookies
Transfer the filling mixture to
a pastry bag with a 1/2-inch plain tip - OR - you can use a
spoon to apply filling. Using pastry bag or spoon, apply a
1-inch round by 3/8" high mound of filling. (Note: If you
are using a 2-inch cookie cutter, you'll need to apply more
filling to each cookie.) Press another cookie on top of the
filling-topped cookie, and gently press until the filling
squeezes out to the edges of the cookie (do not allow the
filling to squeeze out beyond the edges). Serve!
Store in an air-tight container
at room temperature.
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