boston cream pie cookies

Name: Boston Cream Pie Cookies
Prep time: 1 h 10 min
Cook time: 5 min
Yield: 48
Cuisine: American
Ingredients: 6 tablespoon(s) sugar; 3 tablespoon(s) cornstarch; 1/4 teaspoon(s) salt; 1 cup(s) milk; 6 tablespoon(s) heavy whipping cream; 1 - egg yolk, beaten; 2 teaspoon(s) vanilla; FOR THE COOKIES; 9 tablespoon(s) butter, softened; 1 cup(s) sugar; 2 - egg yolks; 1 - egg; 2 teaspoon(s) vanilla; 1/2 teaspoon(s) grated lemon peel; 1 cup(s) plus 2 tablespoons cake flour; 1 cup(s) all purpose flour; 3/4 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1/2 cup(s) plus 2 tablespoons buttermilk; FOR THE GLAZE; 2 ounce(s) unsweetened chocolate, chopped; 4 teaspoon(s) butter; 1/2 cup(s) whipping cream; 1 cup(s) powdered sugar

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 48 serving(s)

prep time 1 Hr 10 Min

cook time 5 Min

method Bake

Ingredients For boston cream pie cookies

6 Tbsp

sugar
3 Tbsp

cornstarch
1/4 tsp

salt
1 c

milk
6 Tbsp

heavy whipping cream
1

egg yolk, beaten
2 tsp

vanilla
FOR THE COOKIES
9 Tbsp

butter, softened
1 c

sugar
2

egg yolks
1

egg
2 tsp

vanilla
1/2 tsp

grated lemon peel
1 c

plus 2 tablespoons cake flour
1 c

all purpose flour
3/4 tsp

baking soda
1/2 tsp

salt
1/2 c

plus 2 tablespoons buttermilk
FOR THE GLAZE
2 oz

unsweetened chocolate, chopped
4 tsp

butter
1/2 c

whipping cream
1 c

powdered sugar

How To Make boston cream pie cookies

1
In a small heavy saucepan, combine the sugar, cornstarch and salt. Stir in milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool for 15 minutes, stirring occasionally. Transfer to a small bowl. Press waxed paper onto surface of custard. Refrigerate for 2-3 hours.

2
In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, egg, vanilla and lemon peel. Combine the cake flour, all-purpose flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and mix well. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 5-7 minutes or until firm to the touch. Remove to wire racks to cool completely.
3
Spread custard over the bottoms of half of the cookies; top with remaining cookies. For glaze, place chocolate and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and butter; whisk until smooth. Stir in confectioners' sugar. Spread over cookies; let dry completely. Store in the refrigerator.
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