Friday, November 11, 2011
These come from Cooking From Quilt Country by, Marcia Adams. The recipe sounds difficult, but once you start it goes rather quickly. I like how the recipe is organised indicating things you can do in the next step as you wait for the cake to bake, etc. All cookbooks should be that precise.
The cookies freeze well but let's be honest (we're all friends here) freezing won't keep you from standing over the sink eating them at 3 AM. I suggest making them, and immediately giving most of them away lest you be tempted. These cookies are that good.
I used a rather dark cocoa powder for these. Adams doesn't indicate what to use beyond calling for powdered cocoa, but if you have it, this is as good a use for dark cocoa as any. I also used 1% milk which didn't seem to matter in the end with all the butter.
You Will Need:
4 cups AP flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon cream of tartar
1 cup unsweetened cocoa powder
1/2 cup butter, softened
1/2 cup lard (I used shortening) softened
2 cups sugar
2 teaspoons vanilla extract
2 eggs (I used large)
1 1/2 cups soured milk (add 1 tablespoon plus 1 teaspoon cider vinegar to milk half an hour before using)
1/3 plus 3 tablespoons AP flour
1 1/2 cups milk
1 1/2 cups butter
1/4 teaspoon salt
2 teaspoons vanilla extract
3 3/4 cups icing sugar
Preheat oven to 375 degrees F. Line baking sheets with foil.
In a large bowl sift together the flour, soda, baking powder, salt, cream of tartar, and cocoa. Set aside. In a large mixing bowl cream the butter, lard, sugar, and vanilla together until light. beat in eggs one at a time. Adams warns that the mixture may curdle but that it is OK. Mine did not curdle. Add the flour alternating with the soured milk starting and ending with the flour. Blend well, but don't overmix.
Use a 1/4 cup measure for each cookie. Place one in each corner of the sheet and one in the centre. This sounds crazy, but really, these cookies will spread. Try to make them as round as possible. Bake 6 minutes on the centre rack. Rotate pan, then bake an additional 10 minutes or until when pressed lightly on top the indentation springs back. Pull foil off baking sheet and let cool 2 minutes. Remove to a cooling rack lined with wax paper. As the cookies bake and cool, make the filling.
Place the flour in a medium saucepan and slowly whisk in the milk until smooth. Cook over medium heat, whisking until it thickens and boils. Reduce heat to low, cook 2 more minutes until thick. Remove from heat and let cool.
place the butter in a large bowl and beat until slightly softened. Add salt, vanilla, and sugar gradually and beet for 2 minutes. Add the cooked mixture a large spoonful at a time and beat well. When all is added, beat on hight speed for 1 minute. It should be smooth, light and fluffy. If it is too loose, put it in the fridge for a few minutes to firm up (mine stayed perfect).
Arrange the cookies in pairs and place a generous 1/4 cup filling on one. Top with second side and press until filling reaches the edge. Chill on plates. When firm, wrap in plastic and store in the fridge or freezer. Let stand at room temperature for a few minutes before eating. Makes 15 very large whoopie pies.