*(the little jingle kids sing when they spot this iconic sandwich cookie)
What you need:
Stand mixer with paddle attachment
Flour sifter or sieve
Decorative and regular rolling pins
Parchment paper/fluted cutters
1 stick (4oz) unsalted butter, softened
1/2 cup sugar
3 TB golden syrup (such as Lyle's) or light corn syrup
1/2 tsp baking soda
1/4 tsp kosher salt
1 1/4 cup all purpose flour
1/c cup + 1 TB cocoa powder (I used Guittard)
1/4 tsp coconut extract (optional)
1. Combine the butter, sugar, golden syrup, baking soda, salt and coconut extract (if using) in the bowl of your stand mixer, outfitted with a paddle. Mix on low until combined, then increase the speed to medium and beat until light and fluffy - about 5 minutes.
2. Meanwhile, sift the flour and cocoa powder onto some wax or parchment paper. Once the sugar/butter mix is fluffy, add the flour/cocoa to the mix and beat on low until the dough comes together.
3. Coat your palms in cocoa and continue to knead the dough against the side of your mixer bowl, catching all the tidbits. Divide into two and wrap in plastic. Refrigerate until ready to use.
4. To roll out the dough, I recommend doing it between 2 sheets of parchment paper. Sprinkle the paper with cocoa, add the disc, sprinkle it with cocoa, add the second sheet of paper and roll to about 1/4" thick. Remove the top paper and re-dust the dough with cocoa (this is much easier than clogging your decorative pin with chocolate). Give this one more roll with your decorative pin until the dough is about 1/8" thick.
5. Use fluted cutters to complete making the cookies and put them on a parchment lined sheet. Gather up the scraps, dust with cocoa, re-roll and cut more cookies. Bake at 350 for 15 minutes. Cool on racks before filling.
KIDDOC tip: If you don't have a decorative pin, don't sweat it. They still taste amazing!
6 ounces unsalted butter (1 1/2 sticks)
1 tsp vanilla extract
1/8 tsp kosher salt
2 cups (8 1/2 ounces by weight) organic powdered sugar, sifted
Ms. Parks emphasizes waiting on making this filling until your cookies are baked and cooled. She's enthusiastic about using organic powdered sugar as it is processed with tapioca starch, rather than cornstarch, lending a smoother texture to the filling. I found it easily on the shelf of my Trader Joe's, and also at my local grocery chain.
1. Melt the butter in a shallow pan over medium low. The butter initially will be noisy, as its natural water is bubbling and evaporating. Once the noise stops, strain into the bowl of your stand mixer outfitted with a paddle or whisk.
2. Add the vanilla and salt, followed by the powdered sugar and mix on low to moisten (otherwise you'll be wearing that sugar). Beat until creamy and soft - about 5 minutes.
3. Transfer to a pastry bag or a new zip-top plastic bag. From either, cut off 1/2" from the end. Line up 1/2 the cookies with design-side down, and pipe a generous dollop of filling. Top with another cookie, pattern side up. Give it a little twist and let set about 30 minutes.
4. Cookies keep for a week at room temperature (in an airtight container), up to a month in the fridge, or 3 months frozen. (I don't think anyone could last that long!)