|3-1/2 c. flour
1 t. salt
1-1/2 c. unsweetened cocoa powder
1 T. baking soda
1 t. baking powder
1 c. unsalted butter
|2 c. sugar
2 large eggs
2 c. buttermilk* (room temperature)
2 t. vanilla
*3/4 t. lemon juice to 1/4 c. milk = buttermilk
Heat oven to 400°. Stir together flour, salt, cocoa powder, baking soda, and
baking powder. Set aside. In a bowl, cream butter and sugar until light and
fluffy (with an electric mixer with paddle attachment). Add eggs, buttermilk,
and vanilla. Beat well. Slowly add dry ingredients. Mix until combined. Using
a 1 oz. ice cream scoop, scoop cookies onto lined baking sheet, 12 per sheet.
Bake for 12 minutes. Remove to a cooling rack.
Spread 2 T. of frosting on the bottom of 24 cookies. Sandwich together with
remaining 24 cookies. Store in an airtight container up to 3 days.
Makes 2 dozen sandwiches
(Or use your favorite frosting)
|2 large eggs whites
1-1/2 c. superfine sugar
2 t. light corn syrup
|1/4 t. cream of tartar|
1/2 t. vanilla
In a medium-size heat-proof bowl, combine egg whites,
sugar, corn syrup, and cream of tartar with 5 T. cold water.
Place over a pot of boiling water. Using a handheld electric
mixer, beat on high for 7 minutes. Remove from heat and
add vanilla. Continue to beat until frosting has cooled.