Here are some cookies whose recipes are based on a number of different sources. They’re basically spongy-soft cookies filled with a really basic pastry cream.
While the cream was good, it was not quite was I was expecting. I guess I was looking for a more custard-like filling, which begs the question of why didn’t I just fill them with custard? Who knows.
Anyway, they were an experiment that turned out good. Next time, I’ll fill them with custard.
What you’ll need for the cookies
- 0.75 cups (1.5 sticks) unsalted butter at room temperature
- 200g (1 cup) sugar
- 1 large egg at room temperature
- 1t vanilla or almond extract
- 250g (about 2 cups all-purpose flour
- 2t cornstarch
- 1t baking soda
- 0.25t tsp salt
What you’ll need for the cream filling
- 2 cups heavy cream
- 50g (half of 3.5-oz. package) instant vanilla pudding mix,
- 2.5T granulated sugar
- 0.5t kosher salt
- 0.5t vanilla or almond extract
What to do for the cookies
Begin heating your oven to 350°F. Prepare a standard-size cupcake pan with a very light coat of cooking spray. Set aside.
Cream the butter and sugar until light and fluffy—about 4 minutes—then beat in the egg and flavor extract.
In a separate medium-size bowl, combine the flour, baking soda, cornstarch and salt, then add it to the butter mixture. Mix until well combined and a thick and sticky dough forms.
Take 2T-size balls of dough and press one into each cupcake cup. Press the cookie dough into the bottom of the cup and about half-way up the sides, basically forming a cup shape out of the dough.
Bake for 10-12 minutes, or until the edges are just golden. If the centers puff up a bit while cooking, you can push them down with the bottom of a spice jar or similar blunt object. When the edges are golden, they may look undercooked in the middle. Not to worry, they’ll continue to bake a bit after you take them out of the oven. Then they’ll cool and firm up.
When they’ve cooled a bit, remove them from the cups and let them finish cooling on a rack. If the centers are still too high, push them down again with something blunt when they’re still warm.
What to do for the cream filling
This is easy: whip all the ingredients together in a bowl until the mixture thickens. Maybe add some food coloring, just for color, or even add a couple of squirts of your favorite water-flavor-enhancer. I wish I would have thought of that when I made the batch pictured.
When the cookies are cool enough, spoon or pipe the cream into the cookies.