Despite the title of these cookies, which is a mashup of two German towns’ names, the original recipe contained no liquor. In testing, we added bourbon to the filling and liked the results.
Make Ahead: The cookies can be stored in an airtight container for up to 10 days.
SERVINGS:
Tested size: 12 sandwich cookies
INGREDIENTS
- FOR THE COOKIES
- 11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, at room temperature
- 1/2 cup Demerara or turbinado sugar
- 1 heaping tablespoon unsweetened cocoa powder
- 1 1/2 cups flour, plus more for the work surface
- Pinch kosher salt
- Superfine sugar, for dusting
- FOR THE FILLING
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 3/4 cups confectioners' sugar
- Scant 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons milk
- 2 teaspoons bourbon
DIRECTIONS
For the cookies: Preheat to 350 degrees. Line a baking sheet with parchment paper or a silicone liner.
Combine the butter and Demerara or turbinado sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for about 3 minutes, until lightened and fluffy. Stop to scrape down the bowl. Add the cocoa powder, flour and salt; beat on low speed to form a soft, evenly chocolate dough.
Lightly flour a work surface. Roll out the dough to a large rectangle with a thickness of about 1/8 inch. You’ll need a total of 24 rectangles that measure 1 1/4 inches by 2 inches; cut out as many you can, transferring them to the baking sheets as you work. Gather the dough scraps, reroll and cut more rectangles, as needed. Use a wooden skewer to dock the center of each rectangle with a line of 3 holes. Dust the cookie tops with superfine sugar.
Bake (upper and lower racks) for about 5 minutes, then rotate the sheets from top to bottom and front to back; bake for 5 to 7 minutes or until just firm. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Meanwhile, make the filling: Combine the butter and confectioners’ sugar in the bowl of a stand mixer (fitted with a balloon-whisk attachment) or a handheld electric mixer; beat on medium speed for a few minutes, until smooth and creamy. Stop to scrape down the bowl. Add the cocoa powder, milk and bourbon; beat on low speed until well incorporated.
Create 12 sandwich cookies by turning half of the baked cookies over and spreading them with the filling. Top with the remaining cookies.
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