Try one of our cookie recipes and keep
your cookie jar full.
We also have more cookie recipes in the
Christmas section of
Razzle Dazzle Recipes.
Judy Rosenberg's Boston Cream Pie Cookies
For the custard:
1 C. milk
6 T. whipping cream
6 T. sugar
3 T. cornstarch
1/4 t. salt
1 large egg yolk
2 t. vanilla extract
For the cookies:
1 C. flour
1 C. plus 2 T. cake flour
3/4 t. baking soda
1/2 t. salt
9 T. unsalted butter at room temperature
1 C. plus 1 T. sugar
2 t. vanilla extract
1/2 t. grated lemon zest
2 large egg yolks at room temperature
1 whole egg at room temperature
1/2 C. plus 2 T. buttermilk at room temperature
For the chocolate glaze:
1/2 C. whipping cream
2 oz. unsweetened chocolate, chopped
1 T. plus 1 t. unsalted butter at room temperature
6 T. confectioners' sugar
To make the custard, place 1/2 cup plus 2 tablespoons of the milk, the cream,
and the sugar in a medium saucepan over medium heat. Bring just to a boil.
Dissolve the cornstarch and salt in the remaining milk in a small bowl. Whisk in
the egg yolk and then whisk into the hot-cream mixture. Whisk over medium-low
heat until thick, about 2 to 3 minutes. Remove from the heat and stir in the
vanilla. Transfer to a bowl, cover the surface with plastic wrap, and
refrigerate for 2 to 3 hours.
To make the cookies, preheat the oven to 400 degrees. Lightly spray several
baking sheets with nonstick cooking spray.
Whisk together the flours, baking soda, and salt in a small bowl.
In a medium bowl, beat the butter, sugar, vanilla, and lemon zest until light
and fluffy, about 2 minutes. Beat in the egg yolks and then the whole egg,
followed by the buttermilk. Fold in the flour mixture and stir until smooth.
Drop by generous tablespoons about 2 inches apart on the prepared sheets. Bake
for 10 to 11 minutes, or until the cookies are firm yet spongy to the touch. Let
Turn a cooled cookie upside down and spread with a rounded tablespoon of cooled
custard. Top with a cookie. Continue in this manner until there are no more
To make the chocolate glaze, scald the cream in a small saucepan. Transfer to a
small bowl and add the chocolate and butter. Whisk until smooth. Add the
confectioners' sugar and stir until velvety.
Spread a scant tablespoon of chocolate evenly across the top of each
custard-filled cookie. Serve at room temperature.
Makes 13 cream-filled cookies.
Adapted from ``Rosie's Bakery Chocolate-Packed, Jam-Filled, Butter-Rich,
No-Holds-Barred Cookie Book,'' by Judy Rosenberg