Buttercream filled cookies
- 100g unsalted butter, softened at room temperature
- 100g powdered sugar
- 1 large egg (about 50g)
- ¼ teaspoon vanilla extract
- 115g all-purpose flour
- pinch of salt
- 100g of your favorite buttercream
- Preheat the oven to 190°C/375°F(standard oven setting) and line two baking sheets with baking parchment.
- In a medium-size bowl, using a wooden spoon or a rubber spatula, beat the butter until smooth. Add the powdered sugar, egg and vanilla and stir to combine. Add the flour and the salt and stir until the batter is smooth and has the consistency of thick buttercream.
- Transfer the batter to a piping bag fitted with a medium open tip and pipe 2,5-cm/1-inch dollops onto the prepared baking sheets. Make sure to space the dollops apart a bit, as the cookies will spread a bit in the oven.
- Bake (one sheet at a time) in the middle of the oven for 10-12 minutes, or until the edges of the cookies have turned a golden color. Remove from the oven. Allow the cookies to cool completely on the baking sheets.
- Once cool, use a piping bag fitted with a small star tip to fill the cookies. Starting in the center of the first of each cookie pair, spiral outwards. Place the second cookie on top and press down lightly.
- Depending on your personal preference and how much buttercream you’ve used to fill the cookies, serve the cookies at room temperature or cold.
- Cookies will keep, stored in an airtight container in the fridge, for three days, although they will lose most of their crunch as time progresses because of the buttercream filling.