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Categories:
unsalted butter sugar brown sugar salt baking powder baking soda coffee powder vanilla egg yolks flour cocoa shortening confectioners sugar vanilla salt
Viewed: 12 - Published at: 2 years agoIngredients
- 6 tablespoons unsalted butter, at room temperature
- 105 grams (1/2 cup) sugar
- 45 grams (3 tablespoons) brown sugar
- 1 1/2 teaspoons salt
- 1/4 teaspoon plus 1/8 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon instant coffee powder
- 1 1/2 teaspoons vanilla extract
- 2 large egg yolks
- 15 grams (3/4 cup) sifted all-purpose flour or rice flour
- 85 grams (1 cup) sifted cocoa powder, plus more as needed
- 4 tablespoons shortening or unsalted butter, at room temperature
- 145 grams (1 1/4 cups) sifted confectioners sugar
- 1 teaspoon vanilla extract
- 18 teaspoon salt.
Method
- For the cookies: Using a mixer, cream together butter, sugar, brown sugar, salt, baking powder, baking soda, coffee powder and vanilla extract.
- With mixer still running, add egg yolks one at a time.
- Stop mixer and scrape bowl with a rubber spatula.
- Add flour and 1 cup cocoa, and resume mixing at low speed until the mixture is crumbly and uniformly blended.
- Scrape the bowl and knead the dough lightly to form a smooth ball.
- Transfer to a work surface and flatten into a disk.
- The dough may be rolled right away or wrapped in plastic and refrigerated for up to a week; bring to room temperature before rolling.
- Heat oven to 350 degrees.
- Lightly sift some cocoa powder onto a work surface, and roll the dough to .125-inch thickness.
- Slide a metal spatula under the dough to prevent it from sticking.
- Using a 2-inch round cookie cutter, cut out cookies and transfer to an ungreased baking sheet.
- The cookies will not spread during baking so may be placed close together.
- Knead and reroll the dough scraps to make more cookies.
- To add texture to the cookies, place any remaining dough in a mixing bowl.
- Mix with enough hot water until the dough has thinned into a paste.
- Transfer to a piping bag fitted with a very small tip, or a heavy duty Ziploc bag with a tiny hole poked in the corner.
- Pipe a design on each cookie; a tight cornelli lace design gives the impression of an Oreo.
- Bake the cookies until firm, about 12 minutes.
- Remove from heat and cool completely on a rack.
- For the filling: Using a mixer, cream together shortening or butter, confectioners sugar, vanilla and salt.
- Beat on medium speed for 5 minutes, scraping the bowl periodically.
- The long mixing time smoothes, whitens and aerates the filling.
- For assembly: Using a pastry bag fitted with a plain tip or a spoon, place 1 teaspoon (or more if desired) of filling directly onto the center of the undersides of half the cookies.
- To finish, top with remaining wafers and press down with your fingers, applying very even pressure so the filling will spread uniformly across the cookie.
- Place cookies in an airtight container and refrigerate for several hours before serving.
