Gilding the lily with frosting and cereal.
Often, I’m overwhelmed with cravings from my childhood. When I replicated this nostalgic classic, I decided to up the ante a bit. I made the cookies full of flavor and the cream filling fluffy and brimming with vanilla flavor. To knock it out of the park, I roll the sides of the sandwich cookie in crush Cinnamon Toast Crunch. A kid classic grown up.
Bowl #1
226 grams butter, softened
170 grams light brown sugar
170 grams granulated sugar
Bowl #2
2 whole eggs
1 tablespoon vanilla extract
Bowl #3
255 grams all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons dry milk powder
140 grams rolled oats
On the Sidelines:
Cream Filling, recipe as follows
Maple sugar, for flattening
Crushed cinnamon cereal, for rolling
1
Preheat the oven to 350 and line a cookie sheet with parchment paper or a Silpat.
2
In the first bowl, cream together the butter and sugars for five minutes.
3
Add the second bowl to the first bowl and continue to cream together for an additional two minutes.
4
Whisk together the dry ingredients in the third bowl and add into the butter, sugar, and egg bowl. Mix until just combined but evenly distributed.
5
Chill the cookie dough for thirty minutes.
6
Portion the cookie dough with a cookie scoop or spoon. Sprinkle with a little maple sugar and lightly flatten the tops of the cookie dough. You can use your fingers but I like to use the bottom of a measuring cup.
9
Bake until the cookies are set, roughly 12 minutes. Let cool.
10
To assemble, spread or pipe the cream filling on the bottom of one cookie and top with another. Roll the sides of the cookies in crushed cinnamon cereal.
Cream Filling
Bowl #1
96 grams vegetable shortening
113 grams butter, softened
245 grams powdered sugar
2 teaspoons vanilla bean paste
1
Cream everything together until fluffy and light.