Magnolia Bakery Chicago
108 N. State Street
Chocolate Wafer Cookies
1 1⁄2 cups sugar
1 1⁄4 cups flour
1⁄2 cup Dutch process cocoa powder
1 teaspoon baking soda
1⁄4 teaspoon baking powder
1⁄4 teaspoon salt
5 ounces butter
Preheat the oven to 275 degrees. Put the sugar, flour, cocoa powder, baking soda, baking powder and salt into the mixer. Pulse in the butter. Pulse in the egg and continue processing until thoroughly combined. Divide the dough in half, flatten into circles, wrap and refrigerate until hardened. Once hardened roll out the dough until paper thin and cut out 2” circles. Place circles onto baking sheets and bake 8-10 minutes or until crispy.
Magnolia Bakery’s Vanilla Buttercream
1 cup (2 sticks) unsalted butter, softened
1 box (4 cups) confectioners’ sugar
2 – 3 Tbs milk
1 teaspoon vanilla extract
1 drop mint extract
Cream the butter in a large mixing bowl. Add the vanilla. Gradually add sugar one cup at a time. Scrape down sides of bowl often. When the mixture starts to thicken and appears dry add 2 TBLS of milk. Beat on medium speed until smooth and creamy about 2-4 minutes. Add more milk as needed if you want a thinner consistency. If desired, add a few drops of food coloring and mix thoroughly.
Store the icing at room temperature. Icing can be stored in an airtight container for up to 3 days.
To assemble the cookies:
Take one large dollop of vanilla buttercream with a small icing wand and place in the center of the chocolate wafer cookie. To finish assembling, take second chocolate wafer cookie and gently press on top of buttercream.