For the cookies, I followed this recipe from marthastewart.com. I didn't put malted milk powder because I didn't have any and substituted Greek strained yogurt for creme fraiche.
I cookies came out extremely pretty (again - like all other Martha Stewart's recipes) but they are a little chewier than I would like. Maybe I underbaked them. Or maybe because of all my substitutions.
But I redeemed myself with the frosting.
Chocolate Buttercream Filling
- 1 stick butter - room temperature
- 1/2 cup confectioner sugar
- 1/2 cup cocoa powder - I used organic one from Wholefoods
- 1 teaspoon vanilla extract
- Beat sugar and butter together until light and fluffy. Sift cocoa powder into butter. Add vanilla extract. Beat a couple of minutes more until well combined.
The sandwich cookies came out delicious. The filling was silky, intensely chocolatey - and complimented the cookies very nicely. They are just extremely dangerous. Eating one is like finishing up 3 cookies (2 cookies + the frosting) calorie-wise. But who's counting? Right? Right?
That's it. I'm going on a diet. Starting Monday.
