Ingredients
Units Scale
- Cookie Dough:
- 180 g all-purpose flour
- 1 (3 1/4-ounce) package vanilla instant pudding mix (such as Jell-O®)
- 3/4 tsp. finely-grated lemon zest
- 1/4 tsp. almond extract
- 3/4 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 Madagascar vanilla bean pod, split lengthwise
- 3/4 cup (6 ounces) unsalted butter, softened – TFD prefers Kerry brand Irish butter
- 3/4 cup plus 2 tbsp. granulated sugar
- 2 duck eggs (TFD change, use large chicken eggs if unavailable)
- ***
- Black Frosting:
- 3 ounces dark chocolate, chopped – TFD likes Dove® brand for this recipe
- 3 1/2 Tbsp. heavy cream
- 1/2 Tbsp. black cocoa (TFD optional change, omit for original)
- 1 Tbsp. Sorghum syrup (TFD optional change – use light corn syrup for original)
- 3/4 tsp. dark rum (optional TFD addition, if not using, replace with light corn syrup)
- Pinch of kosher salt
- ***
- White Frosting:
- 4 Tbsp. unsalted butter
- 2 cups (230 grams) confectioners’ sugar
- 2 1/2 Tbsp. whole milk plus more as needed
- 3/4 tsp. Frangelico (optional TFD addition, omit if you prefer)
- 1/4 tsp. vanilla extract
- pinch of salt
Instructions
- Sift together flour, pudding mix, baking powder, almond extract, lemon zest and ½ tsp. salt in a medium bowl.
- Scrape vanilla bean seeds from pod into bowl of a heavy-duty stand mixer fitted with the paddle attachment. Add butter and sugar, and beat on medium speed until pale and creamy, about 4 minutes.
- Add eggs, 1 at a time, beating until well combined after each addition. Reduce speed to low, and add flour mixture. Beat until combined, about 1 minute. Cover and chill 30 minutes.
- Using plastic wrap, shape dough into a 2 ½- x 10-inch log; wrap in plastic wrap, and freeze until firm, about 2 hours.
- Preheat oven to 325°F. Remove and discard plastic wrap, and cut log into ½ inch-thick slices; place on a parchment paper–lined baking sheet, leaving 2 inches between cookies. Bake in preheated oven until just set on top and light golden brown on bottom, about 15 minutes, rotating baking sheet after 7 minutes. Cool completely on baking sheet, about 10 minutes.
- Place chocolate in a heatproof bowl. Bring cream, rum, sorghum syrup and corn syrup to a simmer in a small saucepan over medium, stirring constantly, until combined. Pour cream mixture over chocolate in bowl; season with a pinch of salt, and stir until smooth.
- To make the white frosting, mix together the softened butter, Frangelico and sugar, then add 1 Tbsp. of the milk. Beat until blended and keep adding milk until the icing is smooth and thin enough to spread. Beat in vanilla and salt.
- Using an offset spatula, frost half of top of each cookie with black frosting and the other half with white frosting.
- Arrange cookies in a single layer on a large high-rimmed baking sheet; wrap tightly with plastic wrap – do not let the plastic wrap touch the icing. Let cookies stand 5 hours – freeze any you don’t eat immediately and let come to room temperature before enjoying.
- Prep Time: 0 hours
- Cook Time: 0 hours
