Monday, February 1, 2010


Another addition to the collection of delicious, homemade versions of storebought pantry sweets. I had wanted to try Tricia's delicious-looking take, but didn't have any shortening on hand. Luckily, I did have the evaporated milk this recipe called for, so I was in business. These and a tall glass of cold milk? Belly-rubbin'-heaven.

1 c granulated sugar
2 1/2 c all purp. flour
1/2 c dutch-process cocoa powder
2 tsp baking powder
1/2 tsp kosher salt
3/4 c (1 1/2 sticks) unsalted butter, chopped into in cubes
2 egg yolks
2 tsp bittersweet or semisweet chocolate chips or chunks, melted and cooled (Although still liquid)
2 Tbs water
1 c confectioners sugar
1 Tbs corn syrup
1 1/2 Tbs evaporated milk
Process sugar for 30 seconds in food processor, then add the flour, baking powder, salt and cocoa to combine. Can also do this in a regular bowl. Add butter and combine just until carse crumbs form. Blend in th egg yolks and vanilla. Scrape the melted chocolate into the batter an ix to combine. Add the water, 1 Tbs at a time until the dough comes together when squeezed in your hand. Note that he batter will be crumbly, but cohesive.
Preheat the oven to 400 F and grease 2 cookie sheets.
Gathere the dough together on top of a piece of parchement paper or wax apper with a scraper nearby. Divide teh dough in half and shape each piece into a flat square. Set one square aside and roll out the first square by covering it with a second sheet of parchemnt or wax paper and flattening itno a large rectangle about 13 x 15 inches and about 1/4 in thick.
Cut out as many cookies as you can using an inversted glass or cookie cutter. A scraper is a handy tool to get the dough off of your counter onto the cookie sheet.
Bake the first sheet 7-9 min or until edges are slightly dark. Let them cool on the baking sheet for 2 min. before transfering to a wire rack. Meanwhile, repeat the rolling and cutting with the remaining dough. If the dough gets too soft to work with, leave on parchemnt and chill for 20 min. in teh fridge or 5 min in the freezer. BAke cookies as above. Allow cookies to cool complteely or about 30 min.
To make the filling, combine the sugar, syrup and milk in a bowl untill they form a sticky mass. Spoon filling onto cookie with the flat side up or pipe through a pastry bag or ziplog bag with the corner nipped. Sandwich second cookie onto first. Each cookie combo should use about 1-2 tsp of filling. I found I needed to double the amount of filling to adequately fill all of the cookie combos. Allow to set for an hour to get ideal filling texture (if you're that patient - I wasn't).

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