Next time, I might make a double batch of the cookie dough because I had way too much filling. I used the extra filling with graham crackers. Whatever you do, you have to use the filling right away.
I refuse to use Crisco or any other form of shortening. So I came up with this filling recipe. It has a very similar texture store bought.
Makes 24 Cookies
Cookie Dough
10 T unsalted butter
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| Charlie's reaction, "Wow! These are my favorite thing ever!" |
1/4 tsp baking powder
1/4 tsp salt
1 c sugar
1 large egg
1 tsp vanilla
1/2 c cocoa powder
1 1/4 c flour
Using a mixer, cream butter, soda, powder, salt and sugar until light and fluffy on medium-high speed. Beat in egg and vanilla. With mixer on low, stir in cocoa powder, then flour. Using rounded teaspoons of dough, roll in balls and place on baking sheets. Bake 9 minutes at 350F.
Filling
10 T unsalted butter
pinch of salt
1 tsp vanilla
2 1/2 c powdered sugar
2 T cold water
1 1/4 tsp gelatin
Place 2 T water in a small metal measuring cup. Sprinkle gelatin over and let sit 5 minutes. Beat butter, salt, vanilla, and powdered sugar until light and fluffy. If it is too dry, add a little more butter. Place the measuring cup on a stove burner, gently stirring until the gelatin just melts. Remove from heat and let the mixture cool back to room temp. With mixer running, slowly pour gelatin into butter mixture. Put in a piping bag and squeeze onto cookies, immediately sandwiching together.
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