My version of the classic creme-filled black (Bee) and white (Wee) cookie is a dark, chocolaty-cocoa-y delight, dressed up with a drizzle of 70% and a sparkle of Maldon. Serve it up with some warmed-up milk spiked with bourbon for a very adult take on childhood nostalgia. Mmm-mmm-good! —bonbonmarie
Sift sugar into a bowl. Add shortening, salt, vanilla and combine. Add 1t of the water. Continue adding remaining water, but only until the cookie filling comes together. Filling should be cohesive, able to adhere to the cookies, but it should not be sticky or wet. Roll into logs about 1″ in diameter, and slice log into rounds 1/4″ thick.
Pinch off filling–about 1 1/2 t per cookie–and roll into balls in your hands. Flatten and then carefully press onto half of the baked cookies, pressing to the edges. Place the plain cookie on top and set the filled cookies on a sheet pan lined with parchment. Leave some space in between.
Heat water in a small pan onto which a smallish metal bowl with sit nicely. Bring water to a boil then lower temperature to a nice simmer. Add 2/3 of the chocolate to the bowl and melt gently. Add half of the reserved chocolate, remove from heat, and add the remaining chocolate. Allow to melt completely, with no little bits that can get caught in your pastry bag.
Let cookies set several hours or overnight. Pour yourself a big glass of milk (I like mine steamed with a li’l glug o’ cheer) and taste-test to make sure your work is done.
* for GF, use your favorite GF all purpose flour blend and 1/2t xanthan gum instead of wheat flour. I use a combo of 2 parts brown rice flour, 2/3 part potato starch, and 1/3 part tapioca starch)