Team Clown Her Out’s “guidoreos” are named without a capital G on purpose, but they’re so freakin’ sparkly delicious, we don’t really have time to ask why.
There’s only time for making and eating cookies!
This homemade, rich, creamy, organic, iridescent, discotheque take on your classic chocolate sandwich cookie will blow yer freakin’ mind yo!! Whatever you do, just don’t skip step 6, for extra “guidofication”…Continue reading for recipe…
Team Clown Her Out : guidoreos
Makes 30 to 35 cookies
For the chocolate wafers:
1 1/4 cups all-purpose flour
1/4 cup black cocoa (I used King Arthur Black Cocoa)
1/4 cup unsweetened Dutch process cocoa (I used King Arthur Bensdorp Cocoa)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg, room-temperature
For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening (I used Spectrum Organic All-Vegetable Shortening and definitely recommend this one in particular)
2 cups sifted confectioners’ sugar
1-2 Madagascar Bourbon vanilla beans mixed into the sifted confectioners’ sugar (or 2 teaspoons vanilla extract)
Directions:
1. Set rack in the middle of the oven. Preheat to 375°F.
2. In a food processor, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing until dough comes together in a mass. You may need to add a little more egg if the dough is not coming together.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. I used a mini meatballer, and then rolled each round of dough to form a ball. With two slightly moistened fingers, press and tap the balls so that they’re about the size of a quarter, and so they are smooth and flat. If you want the cookies to be thinner/crispier, press down more. Bake for 9 minutes, rotating once for even baking. Set baking sheet on a rack to cool.
4. To make the filling, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sifted confectioners’ sugar (and vanilla if you are using vanilla extract instead of vanilla beans). Turn the mixer on high and beat for 2-3 minutes or more until filling is somewhat fluffy. It should be pretty stiff though. I found that using the Spectrum brand shortening made for the best consistency, plus it’s trans-fat free!
5. To assemble the cookies, plop teaspoon-size blobs of filling into the center of one cookie (the “top” of the cookie should be the outer side of the sandwich, whereas the “bottom” of the cookie is the inside of the sandwich, if that makes sense). Depending on how obsessive you want to be, you can roll the filling into a ball first. You can also use more filling if you want a double-stuffed effect. Place another cookie, equal in size to the first, on top of the filling. Lightly press to work the filling to the outsides of the cookie. You can pat the sides of the filling to get them to look more even, but they’re not going to be perfect. Carry on until all the cookies have been sandwiched.
6. {optional ‘guidifying’ step} If you want your cookies to have bling, using edible glitter (I used American Gold Disco Dust from cheftools.com), take a small brush and lightly stipple gold dust onto the sides (the white part) of the cookies. Lightly sprinkle tops with more disco dust.