Yo-yo cookies

Last week I saw a very cute cookbook and just had to buy it. It had pretty colors, the recipes looked quick, simple and most of them something I would actually like to make. The book being on sale didn’t hurt or hinder either.

This book is called Pieni Leivoskirja (Little Cakes and Cookies to Bake) by Abigail Wheatley. There’s several pages of tips and tricks to get your baked goods to come out nice and how to decorate them cutely, which I love! There is also a page about allergies and substitutions (haven’t really looked at this yet). And each recipe is just laid out simply with pictures showing what  to do for each step. I truly fell in love with this book at first sight.

Never at a loss for helping hands/paws.

Never at a loss for helping hands/paws.

I have been itching to make something ever since I bought the book, but just hadn’t found the right time or energy, until today. I picked Paxlet up from daycare a bit earlier than normal, so even after us wandering around outside for a half an hour, it was still early enough to attempt a new recipe before dinner.

Yoyo cookies / Jojokeksit
makes about 12 filled-cookies

Ingredients:
175 g (3/4 cup +1/2 Tbs) room temperature butter
1/2 dl (3,5 Tbs) powdered sugar
1 tsp vanilla sugar/extract
2,5 dl (1 cup) flour
40 g (1/3 cup) corn starch (I used half potato starch because I ran out of corn)
1 tsp baking cocoa

Chocolate filling:
40 g (2,86 Tbs) butter
75 g (1/2 cup / 2,6 oz) dark or milk chocolate

You also need 2 baking pans and sprinkles

Directions:
1. Preheat the oven to 190C / 375F. Grease or put baking paper on the pan.

2. Measure the butter into a big bowl. Sift the powdered sugar in with the butter. Mix until fluffy. Mix in the vanilla. Sift the flour and corn starch into the bowl. Mix well.

3. Spoon half the dough into another bowl. Sift into one bowl the baking cocoa. Mix well.

4. Roll a teaspoon sized bit of dough into a balls’ and put it on the oven pan. Make more balls. Leave enough room around each ball on the pan.

5. Gently flatten the balls with a fork (like peanut butter cookies). Bake for 12-14 minutes.

6. While the cookies are baking, make the chocolate filling.
(Gently melt the butter in a pan, remove from heat and add the chocolate, mix until chocolate is melted and the two are well mixed. (I did this in the microwave.) Let the mixture harden for about 20 minutes in the fridge until it is thick enough to spread on the cookies.)

7. Let the cookies cool on the pan for a few minutes. Then transfer them to a cooling rack to cool all the way.

8. When the cookies have cooled and the filling is ready, spread the filling on one half of a cookie and then press a second half on top.

9. Put some sprinkles in a bowl and roll the cookies in the sprinkles.

The cookies aren’t too sweet, except for the chocolate filling. I used dark chocolate and now wish I had used milk chocolate (although I didn’t have any on hand). I think I might make these again, as they were quick, easy and fun.

Here’s a few pictures of Paxlet and I making the cookies. He really did help! He poured in some ingredients, helped me sift (by sticking his fingers in it and saying tap-tap-tap, more than anything), held the handheld mixer with me, stirred a bit and “rolled” the balls (again, more words were said than action done). He also threw a fit when we were all done rolling. Paxlet also helped with the frosting a bit, but really by that point he just wanted to taste/eat something.

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