Eclipse Cookies
Ingredients:
- 1 1/4 cups (300g) Butter, softened, divided
- 1 cup (100g) Icing Sugar, divided
- 2 1/4 cups (300g) All-Purpose Flour, divided
- 2 tbsps Custard Powder
- 2 tbsps Cocoa Powder
- 1 cup (235g) White Buttercreme
Directions:
- Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.
- Beat together the 1/2 the butter and 1/2 of the icing sugar until soft and creamy.
- Mix in the custard powder and 1/2 of the flour, ensuring everything is thoroughly mixed.
- Bring the dough together into a ball and wrap in cling wrap.
- In a separate bowl, beat together the remaining butter and icing sugar until soft and creamy.
- Add in the cocoa powder and the remaining flour.
- Bring the dough together into a ball and wrap in cling wrap.
- Refrigerate both balls of dough for 1/2 hour.
- Roll each ball of dough out about 1/4 inch thick.
- Use a 3-inch circle cookie cutter to cut out the light and dark discs.
- Pair each light circle with a dark one and use the same cutter to cut varying sizes of crescents, or degrees of totality.
- Keeping the pairs of biscuits together, swap the cut pieces and place them on a baking tray.
- You will have pairs of cookies, one looking like the Sun with a 'bite' taken. The other will be its reverse!
- Bake for 10 minutes. Allow cookies to cool completely before icing.
- Spread a nice even layer of icing on ½ the cookies and top with the remaining cookies, making eclipse cookie sandwiches!
- Enjoy!
Note: Store in an airtight container on the counter for up to 3 days or in the fridge for up to 1 week!
Prep Time: 1 Hour
Bake Time: 10 Minutes
Total Time: 1 Hour 10 Minutes
Yield: Approx. 24 Cookie Sandwiches