- Skill Level: Medium
Another lovely creation submitted to us by Avi Jutley¬†this is a lovely and easy to make recipe that you can make at home and does not take alot of time. Enjoy making this lovely dish and share your experience with all of us.
For the Pies
- ¬†3/4 cups (230 grams) – all-purpose flour.
- ¬†3/4 cup (75 grams) – cocoa powder.
- ¬†1 tsp – baking powder.
- ¬†1/4 tsp – baking soda.
- ¬†1/4 tsp – salt.
- ¬†3/4 cup (170 grams) – unsalted butter, room temperature.
- ¬†3/4 cup (150 grams) – granulated white sugar.
- ¬†1 large – egg, room temperature.
- ¬†1 tsp – pure vanilla extract.
- ¬†1/4 cup (60 ml) – buttermilk.
- ¬†1/2 cup (120 ml) – lukewarm strong coffee or 1/2 cup (120 ml) lukewarm water.
- 1/4 cup (55 grams) – vegetable shortening.
- ¬†1/4 cup (4 tbsps) (55 grams) – unsalted butter, room temperature.
- ¬†1 cup (115 grams) – confectioners’ (powdered or icing) sugar.
- ¬†1 1/2 tsps – pure vanilla extract.
- ¬†1/2 cup (120 ml) – light corn syrup.
- 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.
- 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.
- 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.