>> Wednesday, April 25, 2012 – Recipes- Baking
I have recently been really wanting these awesome cookies from a bakery that used to be local to where I grew up- anyone from the Troy/Capital District of NY is familiar with the Fudge Fancy from the Vanilla Bean. (Or at least they used to be from the Vanilla Bean.. I think they might have closed since the owners went elsewhere?) The cookies are these awesome crumbly sugar cookie with super fudgey frosting- to die for. We actually put them in goodie bags for our out of town guests at our wedding.
These sugar cookies were my attempt at re-creating the Fudge Fancies, since I am no where near NY anymore to go get some. I used a soft sugar cookie recipe from Annie and combined with with a fudge buttercream. The frosting isn't quite right.. not fudgey enough!! Next time I will go heavier on the chocolate and less butter.. maybe more confectioners sugar too.
Soft Sugar Cookies with Fudge Buttercream
For the cookies:
4½ cups all-purpose flour
4½ tsp. baking powder
¾ tsp. salt
1½ cups (3 sticks) unsalted butter, at room temperature
1½ cups sugar
3 large eggs
5 tsp. vanilla extract
For the frosting:
12 oz. semisweet chocolate, finely chopped (I used chocolate chips)
1 cup plus 2 tbsp. (18 tbsp.) unsalted butter, at room temperature
1/3 cup plus 1 tbsp. confectioners’ sugar
Pinch of salt
To make the cookies, preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl combine the flour, baking powder and salt, and whisk together to blend. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.
When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Bake about 10-12 minutes or just until set. (Do not overbake! The edges should be no more than very lightly browned if at all.) Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.
To make the frosting, place the chopped chocolate in a heatproof bowl set over a pan of simmering water. Heat, stirring occasionally, until the chocolate is completely melted and smooth. Set aside and let cool to room temperature. In the bowl of an electric mixer, combine the butter, confectioners’ sugar and salt. Beat on medium-high speed until light and fluffy, about 5 minutes. With the mixer on low speed, gradually blend in the melted and cooled chocolate until well incorporated.
Source: Adapted from Annie's Eats