This is another swing-and-a-miss. I like my chocolate-spiced cookies; the hint of cayenne brings out the chocolate beautifully, and the dough takes embossing well, letting me have fun with decorating. But they’re a little plain, and they seemed to be crying out to become sandwich cookies. I could’ve gone with an Oreo-type filling, which honestly would likely have worked better, but I thought a mango filling would taste even better with the chocolate and cayenne. So far so good…
…but I had some homemade mango curd left in the fridge, and I think that’s where my frugal instincts betrayed me, because I tried to make that into a filling, mixing it with confectioner’s sugar and melted butter. It tastes nice, but it was just too goopy, my friends. If you refrigerate it for an hour, and then pull it out to serve, I think you’d be okay for a bit, but after 30 minutes, it’d soften so much that it’d be squishing out filling with every bite, which not ideal.
Back to the drawing board — I need to figure out a good mango cream filling from scratch, instead of attempting a false economy. Can do. (I wonder if I can use amchur powder to get strong mango flavor, without the moisture of the mangoes themselves? Hmm….)