Amy-oes

What we remember from childhood we remember forever – permanent ghosts, stamped, inked, imprinted, eternally seen. ~Cynthia Ozick

A luscious dark chocolate sandwich cookie with Kahlua buttercream filling.

When I was a child, oh so long ago, children carried metal lunch boxes with thermos bottles that had glass linings.  Not such a good idea, for children, as they were dropped and ruined on a regular basis. I wish my father hadn’t thrown away those lunch boxes due to the fact that  they would be worth good money to the collectors. That aside, because you and your friends brought lunch to school, there was a lot of food trading going on.  I remember the kids with cream cheese and pimento sandwiches begging for trades.  My husband had peanut butter and jelly or roast beef sandwiches every day of his school life.  Oh the nostalgia!

My fondest memory was trading dessert.  Homemade was always best but, in second place, were chocolate sandwich cookies with a fudge filling that poked up out of the center of the top layer. We ate around the edges of the cookie and saved the center for last.  Things really were a whole lot simpler years ago.

When I discovered the recipe for Amy-oes , from New York’s famed Amy’s Cookies, I immediately thought of  those long ago cookies.  These are a much more sophisticated version with a dark chocolate cookie and a Kahlua buttercream.  They are fabulous!  Sometimes it’s nice to be all grown up.

The Cookie:

Gather the ingredients.

In a medium bowl, whisk the flour, espresso powder and salt.  Set aside.

In the bowl of a stand mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 1 minute.

Gradually add the granulated sugar and beat until light and fluffy, about 2 minutes.

Reduce the speed to low and beat in the egg.  Mix in the vanilla.

Scrape down the sides of the bowl and add the cocoa powder, mixing well.

Add the flour mixture in three additions, mixing just until blended.

Scrape the dough out of the bowl and divide it into two portions.  Shape each into a disk and wrap in plastic wrap.  Refrigerate for at least 2 hours until the dough is firm.

  Cutting and baking the cookie:

Preheat the oven to 325 degrees.  Line two cookie sheets with parchment paper. Choose a 2” scalloped round cookie cutter.  You could also use a 2” plain round cutter.

Sprinkle your rolling surface with cocoa powder. Note:  When rolling chocolate dough it is better to use cocoa powder rather than flour because it keeps the dough dark.

Roll out one of the cookie disks to ¼”  thick. Note: Rubber rings, of various thicknesses,  that slip onto the end of your rolling pin are a great tool to help with this task.  Cookies that are all the same thickness cook evenly in the oven.

Cut out as many cookies as possible and place them on the cookie sheet ½” apart. Gather up the scraps and continue to roll out as many cookies as possible.

Roll out the second disk in a similar manner.  Since these will be the tops, you will need to cut out a center hole from each cookie using a  3/8” decorating tip as a cutter.

Bake the cookies, one sheet at a time, for 8-9 minutes, until they no longer look wet. The cookies should be soft to the touch.  Be careful not to overbake or the cookies will have a burnt taste.

Kahlua Buttercream:

Gather the ingredients.

In the bowl of a stand mixer, using the paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Beat in the confectioner’s sugar.

Then add the Kahlua and vanilla extract.

Scrape down the sides of the bowl and beat on high until the buttercream is light and fluffy.

Assembly:

Place your 3/8” decorating tip into a pastry bag.

Fill it with the Kahlua buttercream.

Squeeze a generous ½” dollop of buttercream on the underside of a cookie bottom.

Top the buttercream with a cookie top, right side up.  Gently squeeze the cookies together so the filling spread out evenly.

Continue in the same manner for the remainder of the cookies.

Now, enjoy one of the best sandwich cookies you will ever eat.

Amy-oes Recipe

By Patricia Rio Published: April 7, 2013

• Amy-oes

  • 5.00 / 5 5
  • 1 / 5
  • 2 / 5
  • 3 / 5
  • 4 / 5
  • 5 / 5

  4 votes, 5.00 avg. rating (99% score)
• Yield: 24 sandwich cookies
• Prep: 30 mins
• Cook: 9 mins
• Ready In: 59 mins

From the Good Cookie by Tish Boyle

Ingredients

• 1 1/4 cups all purpose flour Cookie
• 2 teaspoons instant espress powder Cookie
• 1/4 teaspoon salt Cookie
• 3/4 cup unsalted butter, softened Cookie
• 3/4 cup granulated sugar Cookie
• 1 large large egg Cookie
• 1 teaspoon vanilla extract Cookie
• 3/4 cup dutch processed cocoa Cookie
• 3 tablespoons unsalted butter, softened Buttercream
• 1 cup + 2 tablespoons confectioner's sugar Buttercream
• 1 tablespoon Kahlua Buttercream
• 1 teaspoon vanilla extract Buttercream

Instructions

1. Cookie: In a medium bowl, whisk the flour, espresso powder and salt. Set aside.
   
2. In the bowl of a stand mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 1 minute. Gradually add the granulated sugar and beat until light and fluffy, about 2 minutes.
   
3. Reduce the speed to low and beat in the egg. Mix in the vanilla. Scrape down the sides of the bowl and add the cocoa powder, mixing well. Add the flour mixture in three additions, mixing just until blended.
   
4. Scrape the dough out of the bowl and divide it into two portions. Shape each into a disk and wrap in plastic wrap. Refrigerate for at least 2 hours until the dough is firm.
   
5. Preheat the oven to 325 degrees. Line two cookie sheets with parchment paper. Choose a 2” scalloped round cookie cutter. You could also use a 2” plain round cutter.
   
6. Sprinkle your rolling surface with cocoa powder. Note: When rolling chocolate dough it is better to use cocoa powder rather than flour because it keeps the dough dark.
   
7. Roll out one of the cookie disks to ¼” thick. Note: Rubber rings, of various thicknesses, that slip onto the end of your rolling pin are a great tool to help with this task. Cookies that are all the same thickness cook evenly in the oven.
   
8. Cut out as many cookies as possible and place them on the cookie sheet ½” apart. Gather up the scraps and continue to roll out as many cookies as possible.
   
9. Roll out the second disk in a similar manner. Since these will be the tops, you will need to cut out a center hole from each cookie using a 3/8” decorating tip as a cutter. See photo.
   
10. Bake the cookies, one sheet at a time, for 8-9 minutes, until they no longer look wet. The cookies should be soft to the touch. Be careful not to overbake or the cookies will have a burnt taste.
    
11. Kahlua Buttercream: In the bowl of a stand mixer, using the paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Beat in the confectioner’s sugar.
    
12. Then add the Kahlua and vanilla extract. Scrape down the sides of the bowl and beat on high until the buttercream is light and fluffy.
    
13. Assembly: Place your 3/8” decorating tip into a pastry bag. Fill it with the Kahlua buttercream.
    
14. Squeeze a generous ½” dollop of buttercream on the underside of a cookie bottom.
    
15. Top the buttercream with a cookie top, right side up. Gently squeeze the cookies together so the filling spread out evenly.
    
16. Continue in the same manner for the remainder of the cookies.
    
17. Now, enjoy one of the best sandwich cookies you will ever eat.