Gobs

cookies
2 cups sugar
1/2 cup Crisco
2 eggs
1 cup sour whole milk
3/4 cup boiling water
2 teaspoons vanilla extract
4 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 cup cocoa powder
1/4 teaspoon salt

filling
1/2 cup plus 2 Tablespoons flour
2 cups whole milk
1 cup unsalted butter
1 cup Crisco
2 cups powdered sugar, sifted
1/2 teaspoon salt
2 teaspoons vanilla extract

The fastest way to reap the rewards of this recipe is to make part of the filling, then make the cookies, finish the filling, then assemble.

Start by placing the flour in a medium saucepan. Over medium heat, slowly whisk in the milk.  I like to use my saucier because the rounded corners make for easy whisking.  Continue whisking until the flour mixture becomes thick.  Transfer it to a glass bowl and cover with plastic wrap so it doesn’t form a film.  Set aside and let cool.

Start the cookies by preheating your oven to 400 degrees F.  Cream together the sugar, Crisco, and eggs with the mixer on low speed.

Add the sour milk, boiling water, and vanilla.  The trick to make a cup of sour milk is this: place 1 Tablespoon of cider vinegar in a measuring cup, then fill with milk to make 1 cup.  Let it sit for a couple minutes so it curdles nicely, if that makes any sense.

Next mix your remaining dry ingredients in a separate bowl, then slowly add to the wet ingredients and let the mixer do its thing.

Drop by teaspoonful onto a greased cookie sheet.  I do a dozen cookies on a sheet, baking one sheet at a time for 10 minutes each.  As the cookies come out of the oven, transfer them to cooling racks or your countertop to cool.

When the cookies are done, go back to that filling.  Unless you have the luxury of owning two mixers, wash that mixing bowl of the cookie batter remnants and replace the batter blade with the whisk.  With the mixer on low, cream together the butter, Crisco, powdered sugar, salt, and vanilla.  Carefully remove the plastic wrap from the cooled flour/milk glob to avoid getting condensation in it; drain any excess water from around that pasty glob, and add it to the mixing bowl.  Beat on medium-high until fluffy (up to 10 minutes or so).  Refrigerate until it firms up.

Turn half the cookies over so they are ready to receive their dollop of filling.  Distribute spoonfuls of filling to half the cookies until each has its fair share.

Top with remaining cookie halves.

Place on baking sheets and refrigerate until the filling is firm.  Then place in sealable containers and keep refrigerated.  Keeping your Gobs refrigerated serves at least two purposes: it makes the buttercream filling taste better and it keeps it from all squishing out at first bite!

Enjoy!

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