Judy Rosenberg’s Boston Cream Pie Cookies

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 cool.

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 cookies.

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