← All recipes

Boston Cream Pie Cookies

Judy Rosenburg's Boston Cream Pie Cookies comes together with For Custard, Milk, Whipping Cream, Sugar, and Cornstarch. Serves 13. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 cup
• 6 tbsp
• 6 tbsp
• 3 tbsp
• 1/4 tsp
• 1
• 2 tsp
• 1 cup
• 1 cup
• 2 tbsp
• 3/4 tsp
• 1/2 tsp
• 9 tbsp
• 1 cup
• 1 tbsp
• 2 tsp
• 1/2 tsp
• 2
• 1
• 1/2 cup
• 2 tbsp
• 1/2 cup
• 2 oz
• 1 tbsp
• 1 tsp
• 6 tbsp

Method (preview)

1. 1

   Bring just to a boil.

2. 2

   Whisk in the egg yolk and then whisk into the hot-cream mixture.

3. 3

   Whisk over medium-low heat until thick, about 2 to 3 minutes.

4. 4

   Remove from heat and stir in vanilla.

5. 5

   Transfer to a bowl; lay a piece of waxed paper directly onto surface of hot custard to keep it from forming a skin.

6. 6

   Let cool to just warm.

7. 7

   Cover bowl with plastic wrap and refrigerate for 2 to 3 hours.

8. 8

   To make cookies, preheat the oven to 400 degrees F. Lightly spray several baking sheets with non-stick spray.

9. 9

   Whisk together the flours, baking soda and salt in a small bowl.

10. 10

    In a medium bowl, beat the butter, sugar, vanilla and lemon peel until light and fluffy, about 2 minutes.

11. 11

    Beat in egg yolks and then the whole egg, followed by the buttermilk.

12. 12

    Fold in the flour mixture and stir until smooth.

13. 13

    Drop by generous tablespoonfuls about 2 inches apart on the prepared baking sheets.

14. 14

    Bake 10 to 11 minutes or until the cookies are firm yet spongy to the touch.

15. 15

    Let cool 1 minute and remove to cooling racks.

16. 16

    Turn a cooled cookie upside down and spread with a rounded tablespoon of cooled custard. Top custard with another cookie flat side to custard.

17. 17

    Continue in this manner until there are no more cookies to fill.

18. 18

    Transfer to a small heat resistant bowl and add chocolate and butter.

19. 19

    Whisk until smooth.

20. 20

    Add powdered sugar and stir until velvety.

21. 21

    Spread a scant tablespoon of chocolate evenly across each custard filled cookie with a very light touch so you down press hard and have the custard mash out of the cookies.

22. 22

    Serve at room temperature, otherwise store in container covered in refrigerator.

23. 23

    Yields 13 Cream Filled Cookies

24. 24

    Contributed to the FareShare Gazette by Patty; 16 December 2004. www.fareshare.net