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SUGAR & STILETTOS RECIPES
Nanci Christopher
January 10, 2011

FARMEEOH COOKIES
Adapted from
THE FARM OF BEVERLY HILLS
LA Times Culinary SOS

Ingredients:

Cookies:

1 cup plus 2 tablespoons (2 ¼ sticks) butter
2 ¼ cups (1 pound) sugar
2 eggs
2 teaspoons vanilla extract
2 ¾ cups plus 1 tablespoon (12 ounces) flour
½ plus 2 tablespoons (2.4 ounces) cocoa powder
1 teaspoon baking soda
1 teaspoon salt

Filling:

1 ¼ cups (2 ½ sticks) butter
6 cups powdered sugar
2 ½ teaspoons vanilla extract
1 tablespoon plus ¾ teaspoon water
1 ¼ teaspoon salt*

I halved the salt because 1 ¼ teaspoons seemed like too much. The result was perfect for me but you do what you feel is best for you!

MAKES ABOUT 2 ½ DOZEN FRAMEEOH SANDWICH COOKIES.

MAKING THE COOKIES:

IN THE BOWL OF A STAND MIXER, or in a large bowl using an electric mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. ADD the eggs one at a time, until fully incorporated. BEAT in the vanilla.

IN A LARGE BOWL, sift together the flour, cocoa powder, baking soda and salt.

BEAT IN THE DRY INGREDIENTS one spoonful at a time, until incorporated to form the cookie dough. SCRAPE the bowl partway through to make sure the ingredients are fully mixed. COVER AND REFRIGERATE the dough until chilled.

HEAT THE OVEN TO 375F degrees. SCOOP the dough into tablespoon-sized pieces, and place on parchment lined baking sheets. Flatten each cookie slightly, and bake each sheet until the cookies are set, 10 to 12 minutes.

REMOVE AND COOL before filling. This makes about 5 dozen individual cookies.

MAKING THE FILLING AND ASSEMBLY:

IN THE BOWL OF A STAND MIXER, or in a medium bowl using an electric mixer, cream together the butter and sugar until light and fluffy. BEAT in the vanilla, water and salt. SCOOP 1 generous tablespoon of filling onto one cookie, then top it with a second, pressing together until the filling comes to the edge. Repeat to make 2 ½ dozen sandwich cookies. You might have a little frosting left over; extra frosting will keep for 1 week, covered and refrigerated.

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