Baked-Brooklyn Style

Last Christmas during our annual trip to NYC, we took a walk across the Brooklyn Bridge into Brooklyn for pizza at Grimaldi's.  After stuffing ourselves, we decided to walk it off and headed to RedHook and a visit to Baked.  I had heard about Baked a lot and was really interested in paying a visit.  It was late on a Sunday evening and rainy drizzle was falling as we made our way.  Finally, like a bright spot in a storm we came upon the place, headed inside and prepared ourselves to be thoroughly delighted.  We shared our table with a young couple, making polite conversation, we found out they were interested in moving to Colorado and escaping the city life.  We drank hot chocolate and sampled some of the best cookies I've ever had.  My personal recommendation would be the Chocolate Cloud cookie.  Baked turned out to be a very welcoming place, full of all types of people, sharing some deliciousness together.  A few months ago I came across a recipe from the guys who own Baked, Matt Lewis and Renato Poliafito, for Cinnamon Spritz Sandwich Cookies.  Intrigued, and finally having a morning to try them out, I made a batch this morning.  I had a bit of trouble shaping them according to the recipe, so I improvised (the shape doesn't really ever effect the taste now does it?)  And with the rising temperature outside, I did have a little trouble getting the egg white whipped to my satisfaction.  But in the end, it was a delicious treat, reminiscent of a cinnamon roll, and what should come as no surprise, they were gobbled up almost as quickly as I plated them.  Here's the how:

Cinnamon Spritz Sandwich Cookies

2 cups all purpose flour
1 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon salt
2 sticks unsalted butter, room temperature
3/4 cup sugar
1 large egg

For the filling:

1 large egg white
1/2 cup sugar
2 tablespoons water
2 teaspoons corn syrup
1/2 teaspoon pure vanilla extract
Powdered Sugar, for dusting

Preheat the oven to 350 degrees and position racks in the upper and lower thirds.  Line 2 large baking sheets with parchment paper.
In a medium bowl, mix the flour with the cinnamon, cardamom and salt.  In the bowl of an electric mixer fitted with the paddle attachment, beat the butter with the sugar at medium-high speed until fluffy, about 2 minutes.  Scrape down the side of the bowl.  Add the egg and beat at medium speed until incorporated.  Add half of the dry mixture and beat at low speed just until incorporated.  Beat in the remaining dry ingredients.  Scrape the dough into a pastry bag fitted with a 1/2 inch star tip.  Pipe the dough onto the baking sheets in a 1 3/4 inch rosette; you should have about 32 .  Refrigerate until chilled; about 20 minutes.
For cakey cookies, bake for about 14 minutes, until the tops are dry; for crispier cookies, bake for 16 minutes, until the edges are golden.  Shift the sheets from top to bottom and front to back halfway through for even baking.  let the cookies cool on the sheets for 5 minutes, then transfer to a rack to cool completely.

In a saucepan, bring 2 inches water to a simmer.  In the bowl of a standing electric mixer, combine the egg white with the sugar, water, corn syrup and vanilla.  Set the bowl over (but not it) the pan of simmering water and stir constantly, until the sugar is dissolved, about 4 minutes.  Transfer the bowl to the mixer and whip the mixture at high speed until firm, glossy peaks form, about 5 minutes.  Scrape the meringue into a piping bag fitted with a 1/4 inch star tip.  Arrange half of the cookies flat side up.  Pipe the meringue on top and close the sandwiches.  Dust the cookies with confectioner's sugar.