Boston Cream Pie Cookies

 1/3 cup granulated sugar

 1/2 cup confectioners’ sugar

 1/2 cup salted butter

 1/2 cup vegetable oil

 1 large egg

 1 teaspoon vanilla extract

 1 3/4 cups all-purpose flour

 1/2 cups cornstarch

 1/2 teaspoons baking soda

 1/2 teaspoons cream of tartar

1) Heat your oven to 375 degrees. In a small bowl, whisk together the flour, cornstarch, baking soda, and cream of tartar. Set aside.

2) With an electric mixer, whip up both sugars with your butter until light and fluffy. Add the egg, oil, and vanilla extract (one at a time) and mix well in-between. With a wooden spoon, stir in your dry ingredients and mix until you've created one cohesive dough, which will be pretty soft. Chill the dough if needed.

3) Line a muffin pan with cupcake liners. Drop about an inch-round ball of dough into each liner. Press the middle down a bit with your thumb. Bake for about 7-10 minutes (while the cookie is still white with its edges just beginning to golden), then take it out and quickly use a quarter teapoon to press the middle of the cookie down into a little divot. Bake for another 5 minutes, or until they are completely cooked and golden. Set aside to cool before taking them out of their liners.

Cream Filling

 1/4 cup unsalted butter

 3 Tablespoons of cream

 2 Tablespoons vanilla custard powder

 1 cup icing sugar

1) Cream butter, cream, and custard powder together. Add the icing sugar slowly and whip until light. Carefully spoon into the cooled cookies' divots. Set in the freezer until you are ready for the final topping.

Chocolate Ganache

 8 ounces semi-sweet chocolate

 1/4 cup unsalted butter

1) Melt slowly over a double boiler. Let cool for 5, then dip the tops of the frozen cookies into the ganache. Let any extra drip off. Cool in the refrigerator until the ganache hardens. Enjoy.

Recipe Source: http://www.foodbuzz.com/blogs/3811767-boston-pie-cookies