Boston Cream Cookie Pies

By LadyJ1114

Ingredients

• COOKIES:
• 6 tablespoons sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 cup 2% milk
• 6 tablespoons heavy whipping cream
• 1 egg yolk, beaten
• 2 teaspoons vanilla extract
• 9 tablespoons butter, softened
• 1 cup sugar
• 2 egg yolks
• 1 egg
• 2 teaspoon vanilla extract
• 1/2 teaspoon grated lemon peel
• 1 cup plus 2 tablespoons cake flour
• 1 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup plus 2 tablespoons buttermilk
• GLAZE:
• 2 ounces unsweetened chocolate, chopped
• 4 teaspoons butter
• 1/2 cup whipping cream
• 1 cup confectioners' sugar

Details

Adapted from tasteofhome.com

Preparation

Step 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.
•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.
•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. Yield:
4 dozen.
To Make Ahead: Package cookies in an airtight container, separating layers with waxed paper and freeze for up to 1 month. Thaw in a single layer before assembling.

Nutritional Facts: 1 cookie equals 107 calories, 5 g fat (3 g saturated fat), 30 mg cholesterol, 84 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.

© Taste of Home 2014