Decadent Baked Boston Cream Pie Cookies

Instructions

1. 1

   Make the creamy vanilla custard filling by combining sugar, cornstarch, and salt in a small saucepan. Stir in milk and cream until smooth, then cook and stir over medium-high heat until thickened and bubbly. Reduce heat and cook for 2 more minutes, stirring constantly. Remove from heat, temper the egg yolk, then return to the pan and cook for 2 more minutes. Stir in vanilla, then transfer to a bowl, cover, and refrigerate for 2-3 hours.

2. 2

   Preheat oven to 400°F. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks, whole egg, vanilla, and lemon zest. In a separate bowl, whisk together the cake flour, all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, until well combined.

3. 3

   Drop the cookie dough by rounded teaspoonfuls, spacing them 2 inches apart on greased baking sheets. Bake for 5-7 minutes, until the cookies are firm to the touch. Transfer to wire racks to cool completely.

4. 4

   Spread the chilled custard filling over the bottoms of half of the cookies, then top with the remaining cookies to create sandwiches.

5. 5

   For the chocolate glaze, place the chopped chocolate and butter in a small bowl. In a saucepan, bring the cream just to a boil, then pour it over the chocolate and butter. Whisk until smooth, then stir in the confectioners' sugar. Spread the glaze over the cookie sandwiches and let it dry completely. Store the cookies in the refrigerator.