So, for this week’s Monday’s Mystery Recipe, I’m going to share Sweetheart Sandwiches from the book, The Cereal Murders, by Diane Mott Davidson. These are scrumptious little sandwiches made from a rich, cocoa cookie and filled with a sweet, buttercream frosting.
I took the author’s advice to vary the recipe and added a little peppermint extract and food coloring. The frosting was just a bit sweet for my taste, so I added a bit of salt and the peppermint extract and that did the trick.
February 13th, 2012
For the cookies:
1 stick unsalted butter, softened
1 1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract (I used vanilla bean paste)
1/2 cup unsweetened cocoa (recommended brands: Hershey's Premium European-style, Droste, Ghirardelli) I used Hershey's Cocoa, original
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
For the cookies::
Cream the butter and the sugar in the bowl of a stand mixer until light in color. Beat in eggs and vanilla; set aside. Sift cocoa, flour, salt, baking powder, and baking soda together. Slowly stir the dry ingredients into the butter mixture. (It will be fairly stiff at this point.) Cover with plastic wrap and refrigerator for 2-3 hours.