Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): tell us
Ingredients
Preparation
Heat oven to 375. Line baking sheets with aluminum foil, coat with cooking spray. COOKIES: Mix flour, baking powder, baking soda and salt in bowl. Beat butter and sugar in second bowl until creamy, 1 minute. Beat in vanilla and eggs; beat 30 seconds. On low speed, beat in cocoa. Alternately beat in flour mixture and and milk in 3 additions. Drop two tablespoons mixture per cookie onto prepared sheets, spacing 3 inches apart. Shape each into 2 1/4 inch rounds (keep each equal since they will be sandwiched). Bake in oven for 12 to 14 minutes or until cookies spring back when touched in center. Cool on sheets 5 minutes. Remove cookies to rack to cool completely. CREAM FILLING: Stir flour and milk in saucepan until smooth. Bring to simmering over medium heat. whisking, until thickened and bubbly; cook 1 minute. Remove from heat. Whisk in 2 tablespoons butter until smooth. Press waxed paper directly on surface. Let stand until cool to touch, about 45 minutes. Beat remaining 6 tablespoons butter, vanilla and confectioners sugar into small bowl until smooth, about 1 minute, scraping bottom and side of bowl as needed. Add milk mixture; beat 1 minute or until smooth and fluffy. Sandwich together pairs of cookies with 2 tablespoons filling, pressing lightly until filling begins to show around edges. Store between sheets of waxed paper in airtight containers in refrigerator up to 3 days or in freezer up to 1 month. Typed by Ethel Snyder Date: July 24, 1997 Recipe by: Family Circle magazine -- 2/18/97 Posted to MC-Recipe Digest V1 #689 by essie49@juno.com (Ethel R Snyder) on Jul 25, 1997
