Yoyo Cookies

So, I don't make biscuits or cookies that often even though they are usually the easiest things to bake. I always try to go for the more ambitious recipes and sometimes I'm successful and sometimes I just simply FAIL. But there are times when you just want to eat something simple but delicious. So I just want to mention a couple of things. First, this recipe is from a new book I bought recently (yea, I like to splurge on baking books much to the annoyance of my parents). I love to find books out there that have cool recipes but recipes that I, as a homebaker, can find manageable. The book is called The Golden Book of Baking: Over 300 Great Recipes.
The first thing that caught me as I was browsing through the baking books in Borders was the beautiful cover and the thickness of the book. It is pretty damn thick because it is FULL of recipes. Also what I love about this book is that it has some English recipes that I don't usually find in baking books in the U.S. And it just has A LOT of interesting recipes period. Anyway, the first section is all about the cookies and biscuits, and one of the first recipes in the section is this Yoyo cookie. That brings me to the second thing I want to talk about. This cookie may not look so cool or creative, but it tastes AMAZING. Let me tell you, it's not always about the looks. My brother literally devoured them, and they literally melt in your mouth as soon as you start chewing. Most importantly, they taste so yummy...kind of like custard creams (an English cookie), especially with the vanilla buttercream filling. I believe the awesome texture and taste comes from a wonderful creation called custard powder, which is one of the key ingredients in this recipe.

Ingredients:

Cookies-

• 3/4 cup butter, softened
• 1/3 cup confectioner's/icing sugar
• 1/2 tsp vanilla
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/3 cup custard powder

Vanilla Butter Filling

• 1/4 cup butter, softened
• 1/2 cup confectioner's/icing sugar
• 1/8 tsp vanilla
• 2 tbsp custard powder

1. For the cookies, preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper.

2. Beat the butter, sugar, and vanilla using a mixer on medium-high speed until pale and creamy.

3. Combine the flour, baking powder, and custard powder in a medium bowl.

4. With the mixer on low speed, gradually beat into the butter mixture until well incorporated.

5. Roll thirty small balls and place on the prepared cookie sheets, spacing 1 inch apart. Flatten slightly with the back of fork to create a pattern.

6. Bake for 15-20 minutes, or until firm and light golden brown.

Note: When making cookies and biscuits, (I've learned the hard way) it's best to keep checking on them in the oven a few minutes before it's time to take them out because if they get even a little overdone, it can give it a burnt taste and ruin the cookie. As soon as they look done, take them out. They should be LIGHT golden - don't wait till they start getting browned!

7. Let cool on the cookie sheets for a few minutes, then transfer to a rack and let cool completely.

8. For the filling, beat all of the filling ingredients using a mixer on medium-high speed until pale and creamy.

9. Turn half of the cooled cookies over flat-side up and spread the filling evenly over the top. Place the remaining cookies on top and gently sandwich together.

Note: If you want to jazz up these cookies, you can always color the buttercream filling with your choice of food coloring and put some sugary colored sprinkles on top before you pop the cookies in the oven. Enjoy :)