Coffee and Cream Cookie Recipes - Barbados Creams

Ingredients

• 2 cups/300 g all-purpose/plain flour

• 2 tsp baking powder

• 1/4 tsp salt

• 6 tbsp butter, softened

• 1 cup/200 g raw sugar (Demerara or Barbados)

• 1 large egg

• 1 tbsp fresh orange juice

• 1 tsp vanilla extract/essence

FILLING:

• 2 tbsp pistachios

• 3/4 cup/150 g firmly packed light brown sugar

• 6 tbsp butter, softened

• 2 tbsp fresh orange juice

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Method:

1. Sift the flour, baking powder, and salt into a medium bowl. Beat the butter and raw sugar in a large bowl until creamy.

2.  Add the egg, beating until just blended. Beat in the orange juice, vanilla, and the dry ingredients.

3. Form into two logs about 2 inches (5 cm) in diameter, wrap in plastic wrap, and refrigerate for 30 minutes.

4. Preheat the oven to 375°F/190°C/gas 5. Butter four cookie sheets. Slice the dough 1/8 inch (3 mm) thick.

5. Place the cookies on the prepared cookie sheets. Bake, one batch at a time, for 6-8 minutes, or until golden brown.

6. Cool on the sheets for 2 minutes. Transfer to racks and let cool completely.

7. Filling: Process the pistachios and brown sugar in a food processor until very finely chopped. Add the butter and process until smooth.

8. Continue processing, adding enough orange juice to make a thick cream. Stick the  cookies together  in pairs with the filling.