Sunday, February 13, 2011

Sweet Endings - Whole Wheat Chocolate Brown Sugar Sugar Cookie (sandwiches)

Happy Valentine's Day!

So, what did you do this weekend?

I got my car fixed, went grocery shopping, spent some time on Maryland's Eastern Shore, worked on a couple projects at home, and I made cookies.  Whole Wheat Chocolate Brown Sugar Sugar Cookies. 

Okay, I totally kleptoed the recipe for these cookies.  Do you know Joy the Baker?  Well, if not, you really should get to know her.  You won't be disappointed.  This lady creates magic in her over; her blog oozes with yumminess.  Really, I promise.

Her little darlings have a very nice chocolaty favor and a delightful snap when you eat them. 

But I couldn't leave good enough alone.  I have to go over the top embellish them a bit. 

Oh, and guess what happens when you blitz thawed frozen strawberries and add them to buttercream frosting .... magic, that's what!  The strawberries were a little tart, which cut right through that sugar sweetness of the frosting and the balance was pure brilliance, if I say so myself. 

Whole Wheat Chocolate Brown Sugar Sugar Cookies, adapted from Joy the Baker

1 c whole wheat flour
1/4 c + 2 tbs all-purpose flour
1/4 c + 2 tbs cocoa powder
1/4 tsp salt
1/2 tsp baking powder
1/2 c (1 stick) unsalted butter, at room temperature
1/2 c brown sugar (Joy doesn't specify, but I packed mine)
1/4 c granulated sugar
1 large egg

Place a rack in the upper third of the oven and preheat it to 350 degrees F.  Line two baking sheets with parchment paper (or use a silpat) and set aside.

In a medium bowl, whisk together flours, cocoa, salt, and baking powder.  Set aside.

In a large bowl, beat together the butter and sugars until well incorporated.  Stop and scrape down the bowl.  Add the egg.  Beat on medium speed until mixture is glossy and fluffy, about 2 to 3 minutes.

Stop the mixer and add the dry ingredients, all at once.  Mix on low speed until all of the flour is incorporated.  Stop and incorporate remaining ingredients with a spatula.  Split dough in half.  Wrap each half in plastic wrap and refrigerate for at least 2 hours.

Once chilled, roll dough out on a lightly floured surface to a 1/4 inch thickness.  Use a heart shaped cookie cutter (or any cookie cutter) to cut out cookies and place them on prepared baking sheets.  If desired, brush cookies with water and sprinkle with course sugar, or sprinkles, or whatever you wish  .... or not.

Bake for 10 to 12 minutes.  Remove from oven and allow to rest on the baking sheet for a few minutes before moving to a wire rack to cool completely.

Try not to snack on cookies.

Repeat until all the dough is used.  This recipe made 24 cookies, for me. 

Not me, personally.

Strawberry Buttercream Frosting.

5 large thawed frozen strawberries
1/2 c shortening (I used Crisco)
3 c powdered sugar
1 tsp vanilla

Blitz strawberries in a blender, or mini food processor.  In a large mixing bowl, add shortening and sugar.  ON LOW mix until sugar is complete incorporated into shortening.  Add strawberry puree and vanilla.  On low mix until incorporated.  Now turn your mixer on high and beat frosting until light and fluffy, about 4 to 5 minutes.

Put frosting into pastry bag and snip the tip of bag.  Twist open end of bag closed and squeeze until air is pushed out of tip end.  If you're not into piping, just smear it on with a knife.

Match cookies in sets.  Set aside one of each set. 

On remaining cookies pipe frosting on cookies, leaving a small edge around parameter.  Top with remaining cookies. 

Dust with powdered sugar, if you wish. 


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