Stuffed: The Sandwich Cookie Book

Heather Mubarak
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 65
mix & match
recipes

Whoopie Pies,
Macarons,
Ice Cream Sandwiches,
and More!
 THE
SANDWICH COOKIE
BOOK

Heather Mubarak
Copyright © 2023 by HEATHER MUBARAK.

All rights reserved. No part of this book may be reproduced

in any form without written permission from the publisher.

ISBN 9781797214542 (epub, mobi)

ISBN 9781797214535 (hardcover)

Library of Congress Cataloging-in-Publication Data

Names: Mubarak, Heather, author.

Title: Stuffed : the sandwich cookie book / Heather Mubarak.
Description: San Francisco : Chronicle Books, 2023. | Includes index. |
Identifiers: LCCN 2022040564 | ISBN 9781797214535
Subjects: LCSH: Cookies. | Baking. | LCGFT: Cookbooks.
Classification: LCC TX772 .M83 2023 | DDC 641.86/54--dc23/eng/20220830
LC record available at https://lccn.loc.gov/2022040564

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 for my mom
who taught me early on that
home is where the cookies are.

and for my girls

I love you beyond measure.
CONTENTS

10 Introduction
12 A Baker’s Dozen
15 Ingredients
19 Tips and Tricks

NO. 1 OLDIES BUT GOODIES 25

27 Classic Chocolate Chip Cookies with Vanilla Buttercream
29 Oatmeal Cream Pies with Brown Sugar Buttercream
33 Funfetti Cookies with Cake Batter Buttercream
35 Peanut Butter Cookies with Peanut Butter Mousse and Chocolate Ganache
39 Copycat Nutter Butter Cookies
41 S’mores Cookies with Toasted Marshmallow Filling
45 Chocolate Sandwich Cookies (a.k.a. Homemade Oreos)
47 Gourmet Golden Oreos
51 Homemade Milanos
53 Candy Cane Shortbread with Peppermint Buttercream and White Chocolate Drizzle
57 Sweetheart Sugar Cookies
61 Carrot Cake Cookies with Brown Butter Cream Cheese Frosting

NO. 2 FOR THE LOVE OF CHOCOLATE 65

67 Wannabe Brownie Cookies with Peanut Butter Frosting
69 Peppermint Brownie Cookies with White Chocolate Buttercream
73 Chocolate Pinwheel Cookies with Vanilla Buttercream
75 Mocha Chocolate Whoopie Pies with Salted Caramel Buttercream
79 Chocolate Coconut Alfajores
81 Coffee Lover’s Cookies
85 Hot Fudge Sundae Macarons
89 Chewy Chocolate Ginger Cookies with Chocolate Ganache
91 Caramelized White Chocolate Cookies with Brown Sugar Buttercream
95 Chocolate Truffle Cookies with Whipped Nutella Ganache
97 Boozy Irish Cream Macarons
101 Double Mint Chocolate Cookie Sandwiches
 NO. 3 THE COOL COOKIES 105
107 Chocolate Chip Cookie Ice Cream Sandwiches (Like a Chipwich, but Better)
109 Cookie Dough Ice Cream Brownie Sandwiches
113 Black Cocoa Brownie Mint Chip Sandwiches
117 Black Forest Ice Cream Sandwiches
119 Chocolate-Dipped Peanut Butter Cookie Ice Cream Sandwiches
123 Peanut Butter Pretzel Cookies with Chocolate Ice Cream
125 Brown Sugar Scotchies with Cinnamon Ice Cream
129 Brown Butter Ginger Cookies with Cinnamon Ice Cream
131 Brown Butter Macadamia Nut Blondies with Coconut Ice Cream
135 Molasses Cookies with Bourbon Ice Cream
137 Sugar Cookie Confetti Ice Cream Sandwiches
141 Banana Split Ice Cream Sandwiches
143 Seven-Layer Bar Cookies with Vanilla Ice Cream
147 Brown Butter Toffee Walnut Cookies with Bourbon Ice Cream
149 Inside-Out White Chocolate Chip Ice Cream Sandwiches
153 Root Beer Popcorn Cookie Ice Cream Sandwiches

NO. 4 TART & TANGY 157

159 Lavender Lemon Shortbread with Meyer Lemon Curd
161 Lemon Poppy Seed Cookies with Meyer Lemon Curd and Vanilla Buttercream
165 Key Lime Pie Sandwich Cookies
167 Almond Linzer Cookies with Tart Cherry Jam
171 Homemade Viennese Whirls with Strawberry Jam and Vanilla Buttercream
173 Vanilla Bean Shortbread with Guava Buttercream
177 Cherry, Pistachio, and White Chocolate Shortbread with Vanilla Bean Buttercream
179 Cranberry Orange Coconut Cookies with White Chocolate Buttercream (Christmas
Morning Cookies)
183 Orange Butter Cookies with Chocolate Ganache
185 Strawberry Shortcake Macarons

NO. 5 COOKIES WITH A KICK 189

191 Brown Butter Snickerdoodles with Chai Spice Buttercream
193 Maple Shortbread with Vanilla Bean Buttercream
197 Snowflake Cut-Out Cookies with Eggnog Buttercream
199 Spiced Chocolate Cookies with Dulce de Leche
203 Gingerdoodle Neapolitan Cookies with Cinnamon Buttercream
207 Gingerbread Cookies with Pumpkin Spice Buttercream
209 Chai Shortbread with Maple Brown Butter Frosting
212 Pumpkin Spice Sugar Cookies with Brown Butter Cream Cheese Frosting

NO. 6 COCKTAIL COOKIES 217

219 Rosemary Pine Nut Sablés with Whipped Goat Cheese
221 Lemon Thyme Shortbread with Whipped Mascarpone Filling
225 Parmesan Pizzelle with Whipped Herb Cream Cheese
227 Everything Bagel Crackers with Chive Cream Cheese
231 Parmesan Polenta Crackers with Chive Cream Cheese
233 Cornbread Cookies with Honey Mascarpone
237 Blue Cheese and Walnut Slice ’n’ Bakes with Fig Preserves

NO. 7 THE FILLINGS 241

242 Dulce de Leche 254 Bailey’s Buttercream
243 Salted Caramel 255 Toasted Marshmallow Filling
243 Salted Caramel Buttercream 255 Peanut Butter Mousse
245 Chocolate Ganache 256 Peanut Butter Filling
245 Whipped Nutella Ganache 256 Peanut Butter Frosting
246 Vanilla Buttercream 256 Maple Brown Butter Frosting
246 Vanilla Bean Filling 257 Brown Butter Cream Cheese Frosting
249 Cake Batter Buttercream 258 Meyer Lemon Curd
249 Cinnamon Buttercream 259 Key Lime Pie Cream Cheese Filling
250 White Chocolate Buttercream 259 Honey Mascarpone
250 Espresso Buttercream 259 Whipped Mascarpone Filling
252 Brown Sugar Buttercream 260 Whipped Goat Cheese Filling
252 Guava Buttercream 260 Whipped Herb Cream Cheese
253 Pumpkin Spice Buttercream 260 Chive Cream Cheese Filling
253 Eggnog Buttercream 261 Homemade Strawberry Jam
254 Chai Spice Buttercream 262 Slow-Churn Ice Creams
254 Peppermint Buttercream

265 Thank-Yous
267 Index
 INTRODUCTION
THIS IS A BOOK FOR COOKIE LOVERS,
WHICH PRETTY MUCH MEANS
THIS IS A BOOK FOR EVERYONE IN
THE WHOLE ENTIRE WORLD, BECAUSE
WHO DOESN’T LOVE COOKIES?
As it does for many, my love for cookies
goes way back to my happiest childhood
memories. When I was in grade school,
my mom would greet me and my sister on
the front porch with a smile and a plate
of freshly baked chocolate chip cookies
warm from the oven. You know the ones.
Straight from the recipe on the bright yel-
low bag and baked with love by Mom her-
self. I have always loved cookies more than
any other dessert. Ever since I can recall,
an ooey-gooey, soft and chewy chocolate
chip cookie has been my favorite indul-
gence. The simpler, the better. A cookie is
the one treat I cannot live without.
Thanks to Mom, I grew up with a ­serious
sweet tooth, and I have been making a
career out of all things sweet for as long
as I can remember. After starting a hand-
crafted almond toffee business using a
secret family recipe, I became known to
many as the “toffee lady.” And my signature
brown butter blondies have won over
hundreds of sugar-starved third graders at
school bake sales. I will be forever proud of
my lazy girl snack cakes, and I will never run
out of ways to reinvent the classic Bundt.
10 STUFFED
But the treat I love to bake (and eat!) the
most is a pretty little sandwich cookie. There
is a sandwich cookie for every mood, every
special occasion, every craving. When it
comes to cookies, two is always better than
one, if you ask me. And what’s not to love
about a pair of delicious cookies smooshed
together with swirls of fluffy butter­cream,
scoops of homemade ice cream, or spoon-
fuls of chocolate filling in the middle? As
you turn the pages of this book, you will
wonder where these double-doozy ­cookies
have been all your life. From Wannabe
Brownie Cookies with Peanut Butter Frosting
(page 67) and Strawberry Shortcake Macar-
ons (page 185) to Chocolate-Dipped Peanut
Butter Cookie Ice Cream Sandwiches
(page 119), these stuffed cookies will quickly
become fast favorites that you will make
again and again.
Everyone has a favorite cookie flavor,
whether it is rich and chocolatey, light and
buttery, or sweet and salty. With cravings
top of mind, the cookie recipes are orga-
nized into six chapters: Oldies but Goodies,
For the Love of Chocolate, The Cool Cook-
ies, Tart & Tangy, Cookies with a Kick, and

Cocktail Cookies. Each chapter includes a
collection of all kinds of cookies, whether
simple, elevated versions of cherished
childhood classics suitable for a weeknight
­dessert, or elegant favorites perfect for
any party. There is also a smattering of
quick and easy recipes that are must-
haves for when the cookie craving strikes,
no special occasion needed. Within these
pages you’ll find no-fuss cookies to make
every day along with fancier cookies to
make every so often. Each of these cookies
is crave-worthy on its own, but when paired
with the perfect filling, it is over-the-top
delicious. Because no two cookie lovers are
alike, I have written this book as a choose-
your-own-adventure of sorts. Each of the
cookies can be baked and enjoyed as they
are, or they can be paired in endless com-
binations with the butter­creams, fillings,
ice creams, and frostings found in the final
chapter of the book.
My three daughters—the very best taste
testers a baker could ask for—have inher-
ited my cookie-a-day philosophy. Just as I
was, my girls have been brought up baking
Introduction
by their mother’s side. Through our days
together in the kitchen, I have taught them
to keep their hearts full and the cookie jar
even fuller. Each of these recipes is tried-
and-true, one hundred percent loved by
the most discerning of palates. The recipes
are accessible enough for the novice
baker, while more advanced cookie makers
will appreciate the chance to expand their
skills (hello, Hot Fudge Sundae Macarons
[page 85]!). I want bakers of all skill levels
to be inspired to make delicious, bakery-­
worthy batches of cookies at home.
If you are holding this book, I’m guess-
ing you are also a self-declared cookie
lover. Nice to meet you! Since we are doing
introductions, you should know that I am a
self-taught baker who learned everything
she knows from good ol’ fashioned trial
and error. I spent many years running a
confectionary business, which taught me
everything I need to know about prepara-
tion and production. And through the blog,
Browned Butter Blondie, which I started a
few years ago, I’ve learned how to write
recipes that inspire home bakers to get
creative in the kitchen and give them the
confidence to try something new.
A handful of the recipes you see here
are favorites from the blog, but most are
never-before-seen cookies with that extra
something special that will keep you com-
ing back for seconds (and thirds!). Each
recipe comes with loads of tips and tricks
that guarantee the very best sandwich
cookies every time. My hope is that the
pages of this book become dog-eared
and chocolate stained, and that these
recipes fill your cookie jars and freezer
shelves and are one day passed down to
your cookie-loving kids.
Happy Baking!
11
 A BAKER’S DOZEN

THIRTEEN TOOLS FOR

SANDWICH COOKIE SUCCESS

Don’t think of these tools as essentials necessarily. Truth be told, you don’t need
much more than a bowl and a spoon to make cookies, but investing in some of
these items will make your cookies the best they can be.

to weigh scoops of cookie

1.
Baking sheets
Whether you are using
Grandma’s old battered
baking sheet or a shiny new
model, the best ones are
made of aluminum and come
in a half-sheet size that mea-
sures 13 by 18 in [33 by 46 cm].
Choose one with a reinforced
rim to help contain spills and
crumbs. No need to pay extra
for fancy bells and whistles.
The keep-it-simple principle
definitely applies to baking
sheets—basic is best.
2.
Kitchen scale
Because baking is a sci-
ence, measuring ingredients
inaccurately can make or
break a recipe. Take all the
guesswork out of baking by
using a digital scale to ensure
that all of your measurements
are precise. I also use a scale
dough so they bake up equal
in size.
3.
Cookie scoop
A cookie scoop is a great
tool for creating consistent
and uniform cookies. Since
sandwich cookies are all
about pairing up two cookies
of the same size, a good
cookie scoop will prove very
useful when it comes time to
dole out the dough. Cookie
scoops come in a variety of
sizes. If you like to bake teeny,
tiny cookies, reach for a
2 teaspoon cookie scoop. For
large and in-charge cookies,
I like to use a 3 tablespoon
scoop. Opt for one with a
spring-loaded lever that is
made with high-quality stain-
less steel.
4.
Rolling pin
Every good baker needs a
great rolling pin. I use mine
constantly for rolling out
Gingerbread Cookies (see
page 207) and Chocolate Pin-
wheel Cookies (see page 73),
among other treats. Rolling
pins come in various styles
and materials, but I have had
the most success with a sim-
ple French marble one with
tapered ends. It’s easy to use
and helps keep the dough
chilled while you work.
5.
Silicone baking mat
Silicone baking mats are
used to line baking sheets
to create an even, nonstick
surface. Since you can wash
and reuse them repeatedly,
they get bonus points for
sustainability. I especially
love using silicone mats with

12 STUFFED
printed templates for making
macarons, as it provides an
easy visual guide for making
cookies equal in size.
6.
Parchment paper
For picture-perfect cook-
ies every time, stock up on
parchment paper. Like a
silicone baking mat, parch-
ment paper is also coated in
silicone, which promotes even
baking and makes cleanup
a breeze. By using a sheet
of parchment on top of your
baking sheet, you’ll reduce
the wear and tear on your
bakeware. I also use parch-
ment to line the pan when
baking bars or brownies to
help with easy removal and
cutting once baked. And it
comes in handy when rolling
out cut-out cookie dough.
No need to throw parchment
paper out after the first use—
reuse it over and over until it’s
tattered and torn.
7.
Oven thermometer
If there is one thing I’ve
learned in all of my years of
baking, it’s that no two ovens
are created equal. Every oven
runs differently and no two
are the same. A simple oven
thermometer is an easy way
to tell how hot—or how cold—
your oven is running. Position
it on the center rack of your
oven and adjust your baking
temperature as needed. Keep
in mind that most ovenproof
thermometers are relatively
inexpensive and do wear out
over time. I set a calendar
reminder to replace mine
once a year.
8.
Cookie cutters
A set of heavy-duty, sharp-
edged cookie cutters is
essential for perfectly shaped
cut-out cookies. Biscuit cutters
can double as cookie cutters
too. I love the ones with
dainty scalloped edges
for the prettiest sandwich
cookies.
9.
Hand or stand mixer
Most of the recipes in this
book call for a stand mixer.
With plenty of power and
capacity to whip up all of
your favorite doughs, frost-
ings, and fillings, a sturdy
stand mixer is a worthwhile
investment. If you bake only
on occasion or don’t have the
counter space for another
appliance, a portable hand-
held electric mixer or trusty
wooden spoon will get the
job done.
10.
Piping bag and tips
To add that extra bit of fancy
to your sandwich cookies,
I recommend purchasing
a handful of piping tips in
various sizes. A medium plain
round tip is perfect for piping
macarons, while a larger star
tip will create beautiful swirls
of frosting. Piping bags are
A Baker’s Dozen
available in cloth or ­plastic.
Use whichever material you
prefer, but stick with the
larger bags, since the smaller
ones are easy to overfill,
­making cookie sandwich
assembly a messy endeavor.
11.
Sifter
A sifter is essential when
a recipe calls for sifting
flour, cocoa powder, or
­confectioners’ sugar. It also
comes in handy for decorat-
ing the tops of cookies with a
sprinkle of sugar. If you don’t
have an actual sifter, a fine-
mesh strainer will do the trick.
12.
Wire cooling rack
A wire cooling rack is helpful
for cooling cookies quickly,
and the extra airflow around
the cookies keeps them crisp
on the bottom. Use a wire
cooling rack over the top of a
baking sheet to catch drizzles
and drips when dusting cook-
ies with sugar or piping on
melted chocolate.
13.
Ruler
A simple plastic or metal
ruler will help with cutting
­picture-perfect squares of
bars or brownies, and slice
‘n’ bakes of even widths. This
will come in handy more often
than you think.
13
 INGREDIENTS

PANTRY MUST-HAVES FOR

COOKIE BAKING

Stock your pantry with these baking basics for delicious cookies whenever the
craving strikes. Most of the ingredients listed are readily available at your local
market or can be found online.

flour into a measuring cup,

1.
Butter
All the recipes in this book
call for unsalted Grade AA
butter. This allows you to con-
trol the amount of salt that is
added to a recipe. Unsalted
butter stocked on grocery
store shelves is typically
freshest because salt acts as
a preservative, which length-
ens the shelf life. That said, if
you have only salted butter
on hand, you can always
reduce or omit the added salt
in the recipe. You won’t find
European-­style butter listed
in any of the recipes here.
The higher fat content of
European-style butter can
lead to excess spreading of
the dough and a greasier
­texture that I don’t care for
in my cookies. Save it for
spreading on your morning
toast or waffles.
2.
Flour
The recipes that call for
all-purpose flour were tested
with King Arthur Baking
unbleached all-purpose
flour. A smattering of recipes
contain bread flour as well. If
you’ve never baked cookies
with bread flour before, you’ll
be pleasantly surprised at the
added texture and chew it
provides. A handful of recipes
contain almond flour, which
is found alongside regular
flour in the baking aisle of
most major grocery stores. It’s
important to look for almond
flour that is blanched and
finely ground. I highly recom-
mend measuring your flour
with a digital scale for best
results. If measuring with-
out a scale, use the spoon-
and-level method. Begin by
fluffing the flour in the bag or
canister with a fork. Then use
a large spoon to transfer the
being careful not to pack it
down. Overfill the cup slightly
and then use the flat edge of
a knife to level and sweep the
excess flour off the top. If you
scoop the flour by dipping the
measuring cup into a bag or
canister of flour, also known
as the scoop-and-level
method, you risk packing the
flour in too densely. Too much
flour can result in dry cookies
that do not spread properly
in the oven.
GLUTEN-FREE FLOUR
While the taste and texture
will differ slightly, virtually any
cookie in this book can be
made gluten-free by replac-
ing the flour. Replace the flour
in the recipe cup-for-cup
with the gluten-free flour.
If you use 1 cup of regular
all-purpose flour, you will use
1 cup of gluten-free flour. In
addition, you’ll need to add
1/4 teaspoon xanthan gum per

Ingredients 15
 1 cup of flour. Alternatively,
you can use a gluten-free
flour blend that already con-
tains xanthan gum. Because
gluten helps hold the matrix
of a cookie together, gluten-­
free cookies often spread
too much. To counteract this,
use cold butter rather than
room-temperature butter and
be careful not to overbake.
Gluten-free cookies tend to
be drier, so they will not stay
fresh as long as traditional
cookies.
3.
Sugar
Most of the cookies in this
book contain both regular
granulated sugar and brown
sugar. Granulated sugar
is standard, but I also love
baking with superfine baker’s
sugar. It’s simply granulated
sugar that has been ground
to a finer texture. Most grocery
stores carry both products,
but you can make your own
by pulsing regular granulated
sugar in a food processor
fitted with a blade attach-
ment. For brown sugar, use
light brown unless dark brown
sugar is specified in the ­recipe.
Confectioners’ sugar, also
called powdered sugar, is
another common ingredient
in this book. Sift confectioners’
sugar first to eliminate any
lumps and bumps.
16
4.
Eggs
As a rule, the recipes you see
here use room-­temperature
Grade A large eggs. I like
to set my eggs out at least
an hour before baking, but in
a pinch you can place them
in a bowl of warm water for
10 minutes to bring them to
room temperature.
5.
Chocolate
There’s no shortage of choc­
o­late here—bittersweet,
semi­sweet, milk, dark, white,
unsweetened . . . we use it
all! They are all somewhat
interchangeable and my best
advice would be to get the
highest-quality chocolate
you can. It matters! Good
chocolate should have a rich
flavor and a smooth finish.
If you don’t love the taste of
the chocolate before you mix
it into the cookie dough, you
won’t love the cookie once
it’s baked. As a rule, I don’t
bake cookies using chocolate
that is over 72 percent cacao.
Anything over that is a bit too
bitter for my taste. Always
choose white chocolate that
is made from real cocoa
butter and has no added fats
or fillers. I like to melt choc-
olate using a double boiler.
No need to invest in a fancy
piece of equipment. You can
DIY your own double boiler
using a medium pot and a
heatproof glass bowl. It works
great for melting chocolate
over gentle, indirect heat.
STUFFED
6.
Cocoa powder
There are two types of cocoa
powder: Dutch-process and
unsweetened. Dutch-process
is darker in color, smoother in
finish, and less acidic. Most
of the recipes you find here
call for Dutch-process cocoa
powder. Unless specified, do
not substitute unsweetened
cocoa powder.
7.
Vanilla
The recipes in this book
use pure vanilla extract. A
high-quality vanilla is worth
splurging on. I prefer Rodelle
Gourmet Pure Vanilla Extract.
Steer clear of anything
labeled “artificial.”
8.
Salt
Salt enhances the flavor of
butter and flour in baked
goods and works magic
in recipes with chocolate.
The recipes in this book call
for table salt, kosher salt,
and fine sea salt. You likely
already have table salt in
your pantry as it’s the most
common type; in the recipes,
I refer to it simply as “salt.”
Kosher and sea salt both
come in larger, coarser grains
and have a milder flavor than
table salt. If substituting table
salt for kosher or sea salt, use
half the amount called for in
the recipe. Sprinkle finishing
salt, also called fleur de sel
or flaky sea salt, on top of
baked cookies for a pop of
flavor. It’s optional, but try it
once and you’ll be hooked!
9.
Spices
A handful of recipes in the
book call for ground spices
such as cinnamon, carda-
mom, nutmeg, allspice, gin-
ger, and cloves. If you bake
with these spices only every
so often, keep in mind that
while they may appear to last
a lifetime, they actually have
a shelf life of 6 months to a
year. Pro tip: Label your spice
bottles with the date of pur-
chase and refresh your stock
as needed.
Ingredients
10.
Leavening agents
Leavening agents, namely
­baking powder and baking
soda, produce gas inside
cookie dough, which causes
it to expand. Without the
addition of leavening agents,
cookies will fall flatter than a
pancake. Keep in mind that
these chemical leavening
agents lose potency over
time and should be replaced
before they expire.
17
 TIPS AND TRICKS

WITH THE COOKIES, FILLINGS,

AND FROSTINGS IN THESE PAGES,
YOU’LL HAVE EVERYTHING YOU
NEED TO BAKE UNBELIEVABLY
DELICIOUS SANDWICH COOKIES.

Each recipe in this book is written in detail to ensure that your sandwich cookies
look great and taste even better. Before we get started, to help you master the
art of cookie making, I’ve put together a list of tips and tricks to help you bake
the perfect batch every time.

underbaked. This is because as the cookies

The Basics of Baking Cookies
Know your oven
It’s important to not only preheat your oven,
but also to check that the temperature is
accurate. I heard another baker once say that
ovens are just like people: They come in all
shapes and sizes and no two are the same.
Use an oven thermometer to check if your
oven is running too hot or too cold. Inaccu-
rate oven temperature could lead to your
cookies spreading too much or not enough,
which can alter both their texture and taste.
For most recipes, I give a range for bake time.
If your oven runs hot, check the cookies at the
lower end of the range. If your oven runs cool,
expect the cookies to take longer to bake. As a
general rule, the instructions advise pulling the
cookies from the oven when the edges are just
set and the centers are still soft and slightly
cool, the residual heat from the baking sheet
continues to bake the cookies. To avoid dry,
brittle cookies, always err on the side of
under­baking rather than over­baking.
Prepare your pans
For easy removal of the baked cookies, always
line your baking sheets with parchment paper
or a silicone baking mat. Bonus: It makes
cleanup a breeze! For evenly baked cookies,
always allow your sheets to cool to room tem-
perature between batches. It’s helpful to have
two baking sheets so you have one to use
while the other is cooling.
Use room-temperature butter
There are just a handful of recipes in this
book that call for cold butter straight from
the refrigerator. Most often I call for butter
that has been softened to room temperature.

Tips and Tricks 19

 Room-temperature butter should be ever-
so-slightly cool to the touch and soft enough
that pressing gently with your finger leaves a
small indentation. When in doubt, err on the
side of the butter being slightly colder, as the
mixer will warm the butter as it beats. Only
use melted butter when it’s called for. And if a
recipe calls for browned butter, trust me, it’s
worth it! Cookies are all about the butter, so
follow these rules and you’ll be golden.
20
Measure your ingredients correctly
I’m about the laziest baker there is, but believe
me when I say that measuring your ingredi-
ents properly makes all the difference. If you
don’t have a kitchen scale, measure your dry
ingredients carefully using the spoon-and-
level method. Use a spoon to scoop the dry
ingredients (flour, cocoa powder, etc.) into a
measuring cup. Do not pack the ingredients
down unless measuring brown sugar. Next, use
the back of a knife to tap along the top of the
measuring cup and then run the knife across
the top to level the ingredients. Measure liquid
ingredients using a glass measuring cup and
smaller quantities of ingredients with measur-
ing spoons. I know, I know . . . more dishes to
wash, but it’s a small price to pay for perfect
cookies every time.
Do not overmix the dough
Most cookie dough needs a gentle touch,
so don’t plan on squeezing in a good arm
workout while making these recipes. Because
overmixing your dough causes the gluten in
the flour to activate, it’s best to keep the mix-
ing to a minimum. Mix the dough only until a
few streaks of flour remain, and always stir in
extras like chocolate chips and nuts by hand
with a wooden spoon or spatula.
Cool the cookies completely before
adding fillings
Warm cookies and chilled ­frostings, fillings,
and curds don’t mix, so be sure to cool the
cookies completely on a wire cooling rack
before assembling your sandwiches. To speed
up the process a bit, pop the cookies into the
refrigerator or freezer for a few minutes until
they are cool to the touch. Many of the recipes
call for chilling the sandwich cookies once
assembled, so clear some space in the refrig-
erator or freezer ahead of time.
STUFFED

• Prep your ingredients
ahead of time. Making
perfect macarons is a com-
bination of precision and
practice. Each individual
step moves quickly, and
having all of your ingre-
dients measured and in
place ahead of time is key.
• Measure the ingredients
using a digital kitchen
scale. Accuracy is the
name of the game when
it comes to macaron
success. Because precise
measurements are essen-
tial to the outcome, I have
not included cup measure-
ments, which leave too
much room for error. Always
measure the ingredients
by weight—it makes all the
difference!
TIPS FOR MACARONS
• Sift, sift, and sift again.
Sift your dry ingredients
at least three times for a
smooth, lump-free batter.
• Use an oven thermometer.
Baking temperature is cru-
cial to successful macaron
making. I highly recommend
purchasing an inexpensive
oven thermometer to check
your oven’s accuracy. It’s a
small investment that goes
a long way.
• Do not overmix the mac-
aron batter. First, be sure
to fold rather than stir the
batter. Stop mixing once
you can draw a figure 8
with the batter without it
breaking away from the
spatula.
Tips and Tricks
• Use a silicone baking mat
with printed macaron tem-
plates. This will take all the
guesswork out of piping
the batter. Just use the
­template as your guide.
• Dry the macarons before
baking. The batter must
rest at room temperature
in order to bake properly
and create the macar-
ons’ signature “feet.” The
macarons are ready to
bake when they are dry to
the touch. This can take
anywhere from 30 minutes
to several hours depend-
ing on the temperature in
your kitchen and even the
weather. Yes, the weather! I
told you these were one fin-
icky cookie. But done right,
they are magical.
21

A Few More Thoughts
Follow the recipe
Before starting, I suggest reading through the
recipe twice to be sure you have all the ingre-
dients, equipment, and allotted time (including
for chilling the dough) to bake and assemble
the sandwich cookies. If you skip ahead too
quickly, you’ll miss all the helpful nuggets of
information I share along the way.
Let’s talk swaps
I always suggest following a recipe as it is
written for best success. You won’t get the
same result if you change the ingredients,
measurements, or methods of the recipe.
It’s that simple, folks. But I do give you full
permission to swap the fillings to your heart’s
content. Don’t love milk chocolate ganache?
No biggie. Use dark chocolate. Not a fan
of cherries? I get it. Swap in raspberry jam
instead. While each cookie comes with a
­recommended filling, the recipes in this book
are meant to cater to your individual cookie
cravings. Feel free to follow your sweet tooth
and mix and match cookies and fillings how-
ever you see fit. The final chapter features
­recipes for all the frostings, ganaches, curds,
and ice creams, which can be paired with any
of the cookies. Use the handy Mix & Match
boxes to inspire you to come up with your own
delicious pairings.
Make-ahead icons
Throughout the book, you’ll see snowflake
icons alongside some of the recipes on the top
left of the page. This indicates that the dough
or the cookies themselves have to be chilled
for at least an hour. Plan ahead and be sure
you have enough time.
22
Freezer stash
Ah, the almighty freezer stash. I’m not sure
there is anything better than finding a con-
tainer of Gingerdoodle Neapolitan Cookie
dough (page 203) or a ready-to-eat Peanut
Butter Pretzel Cookie ice cream sandwich
(page 123) stashed away in the freezer when
you’re looking for the perfect midday pick-
me-up or late-night snack. Most of the recipes
in this book can be made ahead and frozen
to be enjoyed later. Some of the cookies will
need to be frozen without filling and others
will benefit from a little chill time once the
cookies and fillings have been sandwiched
together. Be sure to wrap the cookies and
keep them tightly covered, protecting them
from odors and air. Properly stored, they will
last for months in the freezer.
Storing cookies
Always store cookies once they are com-
pletely cool, never warm. Stack in an airtight
container or plastic bag between layers
of parchment paper. If making a variety of
cookies, be sure to store crispy cookies such
as shortbread or Homemade Milanos (page 51)
separately from soft cookies like Oatmeal
Cream Pies (page 29). This keeps the moisture
from the soft and chewy cookies from soften-
ing the crispier ones.
Shipping cookies
Many of the cookies in this book package
up well for shipping off to family and friends
near and far. For the perfect gift that keeps on
giving, choose a sturdy cookie and snuggle
them into a lightweight metal container with
layers of bubble wrap and parchment paper.
Use extra parchment or wax paper to fill in any
spaces so that the cookies are packed tightly
into the tin, leaving little wiggle room to move
around in transit.
STUFFED
A NOTE FROM ONE COOKIE LOVER TO ANOTHER . . .
Cookie lovers, I am thrilled that this book has found its way into your
hands. My hope is that these are the recipes you’ll use to celebrate
life’s sweetest occasions, take to picnics and potlucks, and share
with family and friends for years to come. I’ve tinkered with these
recipes for years—partly to satisfy my own cravings, but mostly
to share with the people I love. And now that you have this book,
you can bake them too! As you bake your way through the recipes,
remember: Your cookies don’t need to be picture-perfect to be
delicious. My goal is that you will find each of these recipes as fun to
make as it is to eat. And on that note, let the baking begin!

23
 NO. 1

OLDIES
BUT GOODIES
MAKES
12 to 14 cookie sandwiches
CHOCOLATE CHIP COOKIES
1 cup plus 2 tablespoons
[140 g] all-purpose flour,
spooned and leveled
1 cup [125 g] bread flour
or more all-purpose flour,
spooned and leveled
1 teaspoon baking soda
3/4 teaspoon salt
1 cup [226 g] unsalted butter,
at room temperature
3/4 cup [150 g] light brown
sugar, packed
1/4 cup plus 3 tablespoons
[95 g] granulated sugar
1 egg, at room temperature
11/2 teaspoons vanilla extract
11/4 cups [225 g] semisweet
chocolate chips
FOR ASSEMBLY
1 recipe Vanilla Buttercream
(page 246)
CLASSIC CHOCOLATE
CHIP COOKIES
WITH
VANILLA BUTTERCREAM
Try as I might, I’m still that girl that’s always late to the
party. But I always bring dessert. Most of the time I
show up with a batch of these classic chocolate chip-
pers. These are those cookies that make people go
­“ohhmmmgee, who made these?” And since I know
you’re going to ask, the answer is yes. You really do
need to chill the dough. #worthit
TO MAKE THE COOKIES
In a medium bowl, whisk together the all-purpose flour,
bread flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attach-
ment, cream together the butter, brown sugar, and gran-
ulated sugar on medium-high speed for 3 to 4 minutes,
or until light and fluffy. Stop the mixer and scrape down
the sides of the bowl. Add the egg and vanilla, mixing on
low speed until fully incorporated. Stop the mixer and
scrape down the sides of the bowl once more. Add the
flour mixture to the butter mixture in two additions. Mix on
low speed just until combined. Do not overmix. Remove
the bowl from the mixer and stir in the chocolate chips
using a spatula or wooden spoon.
Cover the bowl with plastic wrap and chill overnight.
cont.
No. 1 Oldies but Goodies 27
 MIX & MATCH Once the dough is chilled, preheat the oven to 350°F [180°C].
245 Whipped Nutella
Line two baking sheets with parchment paper or silicone
Ganache baking mats. Using a 2 tablespoon cookie scoop, place
scoops of dough 2 in [5 cm] apart on the prepared b ­ aking
262 Slow-Churn Ice Cream,
any flavor, or store- sheets. Bake for 8 to 10 minutes, or until the edges are golden
bought ice cream brown. The centers may look slightly underbaked but the
cookies will continue to bake once removed from the oven.

Allow the cookies to cool on the baking sheets for 5 minutes

before using a spatula to carefully transfer them to a
wire cooling rack. Let cool completely before adding the
buttercream.

TO ASSEMBLE THE COOKIE SANDWICHES

Transfer the Vanilla Buttercream to a piping bag. Swirl the
buttercream onto the flat underside of one cookie. Top with
a second cookie, flat-side down, and gently press together.
Repeat with the remaining cookies until all the sandwiches
are assembled.

Store cookies (without filling) in a cool, dry place, tightly

covered, for up to 3 days. Once assembled, these are best
eaten day of, but they also freeze beautifully. Wrap them
tightly in plastic wrap and store in a freezer bag for up to
2 months. Defrost at room temperature before serving.

28 STUFFED
MAKES
12 large cookie sandwiches
OATMEAL COOKIES
3/4 cup [75 g] quick oats
3/4 cup [95 g] all-purpose flour,
spooned and leveled
3/4 cup [95 g] bread flour,
spooned and leveled
1 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 teaspoon ground
cinnamon
1/8 teaspoon ground nutmeg
1 cup [226 g] unsalted butter,
at room temperature
1 cup [200 g] light brown
sugar, packed
1/2 cup [100 g] granulated
sugar
1 tablespoon molasses
(not blackstrap)
11/2 teaspoons vanilla extract
1 egg plus 1 egg yolk, at room
temperature
FOR ASSEMBLY
1 recipe Brown Sugar
Buttercream (page 252)
OATMEAL CREAM PIES
WITH
BROWN SUGAR
BUTTERCREAM
These oatmeal cookies give me all the warm fuzzies. They
are soft and chewy and perfectly spiced. And the brown
sugar buttercream . . . don’t even get me started. I make
these cookies year-round, but I especially love them in the
fall when the weather starts to turn.
TO MAKE THE COOKIES
In a medium bowl, whisk together the oats, all-purpose
flour, bread flour, baking soda, salt, cinnamon, and
­nutmeg. Set aside.
In the bowl of a stand mixer fitted with the paddle attach-
ment, mix the butter, brown sugar, and granulated sugar
on medium speed until combined. Stop the mixer, scrape
down the sides of the bowl, increase the speed to medium-­
high, and beat until light and fluffy, about 2 minutes. Turn
the mixer speed to low and add the molasses and vanilla.
Once combined, add the egg and egg yolk, one at a time,
waiting until the first is fully incorporated before adding
the second. Stop the mixer and scrape down the sides of
the bowl. Add the oats mixture in two additions, mixing
until just combined. Do not overmix.
Cover the bowl and chill the dough for at least 3 hours or
overnight.
cont.
No. 1 Oldies but Goodies 29
 MIX & MATCH Once the dough is chilled, preheat the oven to 350°F [180°C].
246 Vanilla Buttercream
Line two baking sheets with parchment paper or silicone
baking mats.
256 Maple Brown Butter
Frosting
Using a 2 tablespoon cookie scoop, place scoops of dough
2 in [5 cm] apart on the prepared baking sheets. Bake for
10 to 11 minutes, or until the edges are golden brown and the
centers are just set.

Allow the cookies to cool on the baking sheets for 5 minutes

before using a spatula to carefully transfer them to a wire
cooling rack to cool completely.

TO ASSEMBLE THE COOKIE SANDWICHES

Transfer the Brown Sugar Buttercream to a piping bag.
Pipe about 3 tablespoons of the buttercream onto the flat
underside of one cookie. Top with a second cookie, flat-side
down, and gently press together. Repeat with the remaining
cookies until all the sandwiches are assembled.

Store tightly wrapped in a cool, dry place for up to 3 days.

30 STUFFED
MAKES
12 to 14 cookie sandwiches
FUNFETTI COOKIES
21/4 cups [280 g] all-purpose
flour, spooned and leveled
1 teaspoon cornstarch
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup [170 g] unsalted butter,
cold and cubed
1 cup [200 g] granulated
sugar
1/4 cup [50 g] light brown
sugar, packed
1 egg, at room temperature
1 teaspoon vanilla extract
(use clear vanilla extract if
possible)
1/3 cup [55 g] rainbow sprinkles
FOR ASSEMBLY
1 recipe Cake Batter
Buttercream (page 249)
FUNFETTI COOKIES
WITH
CAKE BATTER
BUTTERCREAM
These fun and festive sugar cookies make every day
feel like a party. While I love them stuffed with vanilla
ice cream, they’re especially good with birthday cake–­
flavored buttercream. They’re on the sweet side, so feel
free to scale back on the sprinkles as you see fit. If you
have a budding baker in the house, this is the perfect rec-
ipe to introduce them to the magic of rainbow sprinkles.
TO MAKE THE COOKIES
Preheat the oven to 350°F [180°C]. Line two baking sheets
with parchment paper or silicone baking mats. Set aside.
In a medium bowl, whisk together the flour, cornstarch,
baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attach-
ment, cream together the butter, granulated sugar, and
brown sugar on medium-high speed until well combined,
2 to 3 minutes. Stop the mixer and scrape down the sides of
the bowl. Add the egg and vanilla. Mix on low speed until
fully incorporated. Add the flour mixture in two additions
and mix on low speed until combined. Do not overmix.
Remove the bowl from the stand mixer and stir in the rain-
bow sprinkles by hand with a spatula or wooden spoon,
being careful not to overmix the dough.
cont.
No. 1 Oldies but Goodies 33
 MIX & MATCH Using a 2 tablespoon cookie scoop, scoop out the dough
246 Vanilla Buttercream
and roll into uniform balls using your hands. Place the dough
balls on the prepared baking sheets, spacing them 2 in
250 White Chocolate
[5 cm] apart.
Buttercream

Bake the cookies for 10 to 11 minutes, or until the edges are

barely golden brown and the tops are cracked but still
slightly underbaked.

Remove the pans from the oven and allow the cookies to
cool on the baking sheets for 5 minutes before using a spat-
ula to carefully transfer them to a wire cooling rack to cool
completely.

TO ASSEMBLE THE COOKIE SANDWICHES

Transfer the Cake Batter Buttercream to a piping bag fitted
with a large star tip. Pipe a swirl of frosting onto the flat
underside of one cookie. Top with a second cookie, flat-side
down, and gently press together. Repeat with the remain-
ing cookies until all the sandwiches are assembled. If the
butter­cream is soft, place the cookie sandwiches in the
refrigerator to set for 20 minutes.

Store the cookie sandwiches tightly covered in the refrig-

erator for up to 3 days. Bring to room temperature for 20 to
30 minutes before serving.

34 STUFFED
MAKES
12 to 14 cookie sandwiches
PEANUT BUTTER COOKIES
11/2 cups plus 2 tablespoons
[205 g] all-purpose flour,
spooned and leveled
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup [220 g] creamy peanut
butter, at room temperature
1/2 cup [113 g] unsalted butter,
at room temperature
3/4 cup [150 g] light brown
sugar, packed
1/3 cup [65 g] granulated
sugar, plus 2 tablespoons for
rolling
1 egg, at room temperature
1 teaspoon vanilla extract
Flaky sea salt, for sprinkling
(optional)
FOR ASSEMBLY
1 recipe Chocolate Ganache
made with milk chocolate
(page 245)
1 recipe Peanut Butter
Mousse (page 255)
PEANUT BUTTER COOKIES
WITH
PEANUT BUTTER MOUSSE
AND CHOCOLATE GANACHE
Peanut butter cookies are serious business in our house-
hold. My husband isn’t a big sweets fan, but he never says
no to a good peanut butter cookie. So I took his all-time
favorite peanut butter cookie to the next level and added
a dollop of milk chocolate ganache and a hefty swirl of
creamy peanut butter mousse. They’re lights-out deli-
cious! Serve them straight from the fridge or freezer with
as­ prinkle of flaky sea salt. You can’t go wrong.
TO MAKE THE COOKIES
Preheat the oven to 350°F [180°C]. Line two baking sheets
with parchment paper or silicone baking mats.
In a medium bowl, combine the flour, baking soda, and
salt. Whisk together and set aside.
In the bowl of a stand mixer fitted with the paddle
attachment, cream together the peanut butter, butter,
brown sugar, and 1/3 cup [65 g] of the granulated sugar
on medium-­high speed until light and creamy, about
2 minutes. Add the egg and vanilla and mix on medium
speed until well combined. Add the flour mixture and
mix on low speed until just combined. Do not overmix
the dough.
cont.
No. 1 Oldies but Goodies 35
 Place the remaining 2 tablespoons of granulated sugar in a
small bowl. Using a 3 tablespoon cookie scoop, scoop the
dough into about 2 oz [55 g] portions and roll each between
your hands to form a uniform ball. Roll each cookie dough
ball in the sugar to coat.

Place the dough balls 2 to 3 in [5 to 7.5 cm] apart on the pre-

pared baking sheets. Use the tines of a fork to press down
on the top of each cookie, flattening them about halfway
and making a crosshatch pattern on top. Bake for 8 to
9 minutes, or until the cookies begin to crack on top and the
edges are barely set.

Let the cookies cool on the baking sheets for 5 minutes

before using a spatula to carefully transfer them to a wire
cooling rack to cool completely before assembling the
sandwiches. Sprinkle with flaky sea salt, if desired.

TO ASSEMBLE THE COOKIE SANDWICHES

Turn half of the cookies over, flat-side up. Place 1 or 2 tea-
spoons of the Chocolate Ganache on the flat side of the
­cookies, spreading almost to the edges.

Add the Peanut Butter Mousse to a piping bag. Pipe a swirl

of the mousse on top of the ganache. Top each with a
­second cookie, flat-side down, and gently press together.
Place the cookie sandwiches in the refrigerator for 30 min-
utes to set.

Store the cookie sandwiches tightly covered in the refriger-

ator for up to 3 days.

36 STUFFED
MAKES
18 to 20 cookie sandwiches
COPYCAT NUTTER BUTTERS
11/2 cups [190 g] all-purpose
flour, spooned and leveled
1/2 teaspoon baking powder
3/4 cup [220 g] creamy, natural
peanut butter (see Note)
6 tablespoons [85 g] unsalted
butter, at room temperature
1/2 cup [100 g] light brown
sugar, packed
1/4 cup [50 g] granulated sugar
1 teaspoon vanilla extract
1 to 2 tablespoons whole
milk (optional, depending on
dough consistency)
FOR ASSEMBLY
1 recipe Peanut Butter Filling
(page 256)
COPYCAT NUTTER
BUTTER COOKIES
These Nutter Butter knockoffs are a bit softer than the
­originals, but all the necessary sweet-and-salty peanut
­butter flavor is there, and they’ll still send you straight
back to your childhood days. Sometimes I like to dip one
half of the cookie in melted dark chocolate because I’m
extra like that.
TO MAKE THE NUTTER BUTTERS
Adjust the oven rack to the middle position and preheat
the oven to 350°F [180°C]. Line two baking sheets with
parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour and baking
powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attach-
ment, beat the peanut butter, butter, brown sugar, gran-
ulated sugar, and vanilla on medium-low speed until
smooth, about 2 minutes. Add the flour mixture and mix
on low for 30 to 60 seconds, or until the dough comes
together. The dough consistency will vary depending on
what kind of peanut butter you use. If the dough cannot
be rolled easily into a ball, add 1 to 2 tablespoons of milk
and mix to combine.
Using your hands, roll 2 to 3 teaspoons of dough into an
oblong shape 2 to 21/2 in [5 to 6 cm] long (like a large Tootsie
Roll). Place the dough rolls about 2 in [5 cm] apart on the
prepared baking sheets. Use the tines of a fork to press
vertical lines down the length of each piece of dough.
Use your fingers to pinch the middle of the oblong shape
crosswise into a peanut shell shape. Then use the fork
again to make perpendicular lines on each end of the
peanut shape, creating the traditional peanut butter
cookie crosshatch.
cont.
No. 1 Oldies but Goodies 39
 NOTE Bake for 10 to 11 minutes, or until the edges are set. For a
Make sure to use a natural
crispier cookie, bake for closer to 12 minutes. Let cool on
peanut butter for the the baking sheets for 10 minutes before using a spatula to
cookies—the ingredients transfer the cookies to a wire cooling rack. Let cool com-
should include only
pletely before adding the filling.
peanuts and salt.

TO ASSEMBLE THE COOKIE SANDWICHES

Line up half of the baked cookies and flip them over so
they’re flat-side up. Use an offset spatula or spoon to
spread 1 to 2 tablespoons of the Peanut Butter Filling on the
top of each cookie. Top each with a second cookie, flat-
side down, and gently press together. If the filling is soft,
place the cookie sandwiches in the refrigerator for 15 to
20 minutes, or until the filling sets.

Store the cookies for up to 3 days tightly covered at room

temperature. Once the cookie sandwiches are assembled,
they should be stored in the refrigerator, tightly covered,
and eaten within 2 days.

40 STUFFED
MAKES
16 cookie sandwiches
S’MORES COOKIES
2/3 cup [80 g] graham cracker
crumbs
11/2 cups [190 g] all-purpose
flour, spooned and leveled
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
10 tablespoons [145 g]
unsalted butter, at room
temperature
2/3 cup [130 g] light brown
sugar, packed
1/2 cup [100 g] granulated
sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup [180 g] semisweet
chocolate chips (optional)
FOR ASSEMBLY
1 recipe Toasted
Marshmallow Filling
(page 255)
1 recipe Chocolate Ganache
made with milk chocolate
(page 245)
S’MORES COOKIES
WITH
TOASTED MARSHMALLOW
FILLING
A nostalgic ode to summertime s’mores, these cookies
are filled to the brim with graham cracker crumbs and
come complete with a toasted marsh­mallow filling–all the
flavors of everyone’s favorite campfire treat in one irresist-
ible cookie sandwich. If you find milk chocolate too sweet
for the ganache, swap with dark or bittersweet chocolate.
Whether two or ninety-two, cookie lovers of all ages will
love these!
TO MAKE THE COOKIES
Adjust the oven rack to the middle position and preheat
the oven to 350°F [180°C]. Line two baking sheets with
parchment paper or silicone baking mats.
In a medium bowl, whisk together the graham cracker
crumbs, flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attach-
ment, beat the butter, brown sugar, and granulated sugar
on medium speed for about 2 minutes. Stop the mixer and
scrape down the sides of the bowl. Add the eggs one at a
time, and mix on medium speed after each addition until
combined. Add the vanilla and the dry ingredients and mix
on low speed for about 30 seconds, until the dough comes
together. Remove the bowl from the mixer and stir in the
chocolate chips, if desired, using a wooden spoon or spat-
ula. Do not overmix.
cont.
No. 1 Oldies but Goodies 41
 NOTE
Once the cookie sandwiches
are chilled, use a kitchen
torch to toast the edges of
the marshmallow filling until
golden brown.
42
Using a 2 tablespoon cookie scoop, scoop 8 cookies onto
each prepared baking sheet, about 2 in [5 cm] apart. Bake
for 12 to 14 minutes, or until the edges are set and the centers
are still soft. Rotate the baking sheets halfway through. Let
the cookies cool on the baking sheets for 10 minutes before
using a spatula to carefully transfer them to a wire cooling
rack to cool completely before adding the filling. Repeat
with the remaining dough.
TO ASSEMBLE THE COOKIE SANDWICHES
Flip the baked cookies over so they’re flat-side up. Transfer
the Toasted Marshmallow Filling to a piping bag. Pipe a
heaping tablespoon of the filling onto the flat side of half of
the cookies. Use an offset spatula to spread the Chocolate
Ganache evenly on the flat underside of the remaining half
of the cookies. Place each marshmallow-­covered cookie on
top of a ganache-­covered cookie to form a sandwich and
press together gently. Refrig­erate to set.
Once the cookie sandwiches are chilled, use a kitchen torch
to toast the edges of the marshmallow filling until golden
brown, if desired.
Store the s’mores cookies tightly covered at room tempera-
ture. Once the cookie sandwiches are assembled with the
filling and ganache, they are best enjoyed the same day.
STUFFED
Another random document with
no related content on Scribd:
 (Sealed) “MOHAMMED EL-AMEEN BEN MOHAMMED EL-
KANEMY .”
Dated “23d of Rabee-ul-thani, 1239,”
(Corresponding to January, 1824).

No. VII.

A Letter from the Chieftain Mohammed Gamsoo, at Sackatoo, to the

Prince of Ya-oory.

“In the name of God, the merciful and the clement; and prayers
and peace be unto our Lord, Mohammed.
“From the slave of God, Mohammed, son of the Hadgi Omar
Gamzoo, to our friend, the dearest we have, the Prince of Ya-oory.
“Salutation without end or termination be unto you and all your
friends and relations. If you inquire after our health, and that of the
Prince of the Mooslemeen, and our friends, we are all sound and
vigorous. Our slave has reached us with the letter from you, which I
showed and read to the prince, and he was delighted with it; and we
are prevented from sending you a messenger with an answer, only
by the prince having ordered us to proceed to the eastern parts of
the country to attend to some of his affairs there. But, if God be
pleased to cause us to return in safety, you shall receive an express
messenger from me.
“The prince now sends you the English Rayes Abdallah (Captain
Clapperton’s assumed name), who is anxious to see your country
and visit you. He has been honoured and esteemed by the sheikh (of
Bornou), and by the prince of Kanoo, as also by the prince of the
Mooslemeen; and as you rank among the generous, receive him and
honour him generously. When he returns, send us a letter, and
express all your wishes in it.
 “Give our salutation to our brother and all the friends, and we
exhort you to attend to the contents of this epistle for the sake of the
friendship which was established between you and our ancestors,
and is now between me and you; especially as you never behaved
towards us but very laudably. And may God bestow upon you more
good sense, in addition to that which you possess.”

No. VIII.

A Document relating to the Death of Mungo Park.

“Hence, be it known that some Christians came to the town of

Youri, in the kingdom of Yaoor, and landed and purchased
provisions, as onions and other things; and they sent a present to
the King of Yaoor. The said king desired them to wait until he should
send them a messenger, but they were frightened, and went away by
the sea (river). They arrived at the town called Bossa, or Boossa,
and their ship then rubbed (struck) upon a rock, and all of them
perished in the river.
“This fact is within our knowledge, and peace be the end.
“It is genuine from Mohammed ben Dehmann.”
[In addition to the above, there is a kind of postscript appended to
the document by a different hand; which, being both ungrammatical
and scarcely legible, I had some difficulty in translating and giving it
a proper meaning. The words, however, are, I think, as follows;
though most of them have been made out by conjecture.]
“And they agreed, or arranged among themselves, and swam in
the sea (river), while the men, who were with (pursuing) them,
appeared on the coast of the sea (bank of the river), and fell upon
them till they went down (sunk) in it.”
 No. IX.

A Letter from the Sheikh of Bornou to Captain Clapperton.

“Praise be to God, and prayers and peace be unto the Apostle of

God.
“From the slave of the high God, Mohammed El-ameen ben
Mohammed El-kanemy, to the Ra-yes Abd-allah, the Englishman.
Peace be unto him who follows the light of instruction.
“Hence, we received your letter, and comprehended its contents;
as also what you acquainted us with relative to the kindness and
friendship which the people showed you. May God bless them; and
we never doubted this behaviour on their part.
“With regard to what you stated upon the subject of the calumny
uttered by some of the Arabs against you, you need not turn your
mind to, nor think of it; as nothing shall befal you, while you are in
this land, but what God Almighty may inflict upon you, without the
instigation of any of his creatures.
“The physician your friend is dead. This is the state of the world;
and may God increase your life. Before his death, he promised to
give his pistols to us as a present; and on this condition he kept them
for his own use, as being borrowed from us, until his return to his
own country: but now, as he is dead, you may deliver them to our
friend Hadgi Saleh, to send them to us. And may God conduct you
(to your own country) in health and safety.
(Sealed) “MOHAMMED EL-AMEEN BEN MOHAMMED EL-
KANEMY .”
 No. X.

A Document made at the Court of Justice of Bornou.

“Praise be to God alone. May God bless our Lord Mohammed,

and all his relations and friends.
“Whereas, at the court of (here the titles of the sheikh and his
pedigree follow,) the Lord Sheikh Mohammed El-Kanemy, Hadgi Alij,
son of Hadgi Moosa ben Khalloom, and the English physician, with
his two friends, Rayes Abdallah, and Rayes Khaleel, appeared; the
physician demanded of the said Hadgi Alij the restitution of two
thousand hard silver dollars, which he and his said friends had lent
to his late brother Abu Bakr ben Khalloom, through the English
consul at Tripoli, on condition of repaying them after their arrival at
Barnooh, according to his own acknowledgment and a bond in the
said physician’s possession; and that they demanded this debt from
Hadgi Alij, because he took possession of all his deceased brother’s
property. Hadgi Alij replied, that he knew nothing of their claim upon
his late brother: but, if they possessed a bond, they might produce it
to prove their claim. They produced a paper, not written in Arabic,
bearing the seal of the said deceased Abu Bakr; and, as no one
could read what that paper contained, the judge told them that,
notwithstanding it bore the seal of the said deceased, it could not be
valid, nor of any use to them. They then produced one of the friends
of the deceased Abu Bakr, as witness, who attested that, while at
Tripoli, he was sent by him to the consul’s house, where he received
the two thousand dollars and delivered them to him (the deceased),
knowing that they were to be repaid at Barnooh, according to the
present claim. His testimony, however, was not approved of by the
judge.
“They appeared a second time at the said court of justice, and
alleged that Hadgi Alij, after their first appearance, acknowledged,
and pledged himself to pay them the two thousand dollars which
they claimed from his late brother; that he paid them a part of the
said sum in cotton clothes to the value of six hundred dollars in
Barnooh money, and that the remaining fourteen hundred were to be
repaid to them by him at the city of Kanoo in Soodan; and they,
therefore, wished to legalize this before the judge.
“Hadgi Alij, however, said, that he gave them the six hundred
dollars, merely as an act of kindness on his part, and as a loan from
him to them, which they were to return to him at Kanoo; and that he
never acknowledged, nor promised to pay his brother’s debt; but
that, he told them, if they should be in want of more money at Kanoo,
he would advance them as much as he could afford. They then
requested the judge to restrict him from selling, or sending his
brother’s property to Kanoo (lest it should be lost on the road), until
they had proved their claim by better evidence. Hadgi Alij, at last,
agreed, either himself or through his agent, to pay them five hundred
dollars more, in addition to the six hundred, two months after their
arrival at Kanoo; and fixed a period of one year, from the date of this
document between them and him, for the proof of the justice of their
claim; and that, if they fail to prove their demand upon his deceased
brother before the lapse of the said period, they were to repay him
the eleven hundred dollars, and forego all their claims. But if, on the
contrary, they should be able to substantiate their demand within the
stipulated period, he would then repay to them the nine hundred
dollars, balance of the two thousand.
“Upon these conditions, both parties agreed and declared
themselves content and satisfied, while they were in a perfect state
of health and mind as to deserve reliance and dependence upon.
“Issued from the Court of Justice of the honoured and learned
sheikh Mohammed El-ameen ben Mohammed El-kanemy, at
Barnooh, on the 27th day of Rabee-ul-a-wal, one thousand two
hundred and thirty-nine of the Prophetical Hejra, (corresponding to
December, 1823); in presence of Mohammed Zain-ul-Abedeen ben
Akhmed ben Mohammed; of Mohammed ben Akhmed ben Aba
Bakr; and of Mohammed ben Hadgi Meelad ben Taleb. And may the
high God be witness upon all.”
 No. XI.

Translation of Letters and Documents received from the Sheikh of

Bornou concerning Mr. Tyrwhit’s Death.

1.—A Letter from the above-mentioned Sheikh to the British Consul

at Tripoli.

“Praise be to God, and blessings and peace be unto the Apostle

of God, (Mohammed).
“From the slave of the High God, Mohammed El Ameen ben
Mohammed El Kanemy, to the head of his people, the respected and
honoured by the children of his nation, the English Consul resident at
Tripoli. After the due salutation, and our inquiry after your health, we
have to inform you that we are, by the grace of God, enjoying perfect
health and prosperity. Your letter which you sent to Fezzan has
reached us, and we comprehended its contents; but the letter you
sent by our messengers Abraham and Abdullah has not come to our
hand yet, though we hope their arrival will be soon.
“You are well aware, that the omnipotent God hath ordained to
every man a certain age, which can neither be increased nor
decreased, and hath destined to him a grave, in which he can
neither enter before his time, nor from which he can fly when his time
comes. Thus, when you know this, it may be an alleviation to your
sorrow and grief, when you hear of the death of your friends and
relations: so that we have now to acquaint you, that your son Tair
(Tyrwhit) ended his life, and his days and hours terminated by his
death, on Monday the end of Saffar 1240[68], while we were absent
in a war with our enemies. After his death and interment, the elders
and priests of our metropolis entered his house, to ascertain and
note down the effects he left, in order, and from fear, that in the
course of time, there may be no suspicion of distrust thrown upon
the trustees. They found the property he left was not considerable:
they made a list of it, which herewith you will receive, and left the
whole in the hands of his trustees, Eben Saada of Tripoli, and the
Hadje Aly El-ma-yel, who were his servants. But God knows whether
this was the whole of his property, or some of it was fraudulently
concealed by those who were in the house at his death.
“With regard to the desire which you expressed to us, to know the
source of the inundation of the river that divides our country, we have
to inform you that this sea (river) of ours is a great and extensive
lake, the circumference of which is about twenty days’ journey, and
into which various rivers empty themselves from the part of the land
of Soodan, and from the right and east of our country, which joins the
uninhabited mountains and the land of the Pagans, to whom no one
goes. And God only knows what is to be found on the other side of
these places.
“Send our salutation to the great King of the English, and to every
one who inquires after us amicably.
(Sealed) “MOHAMMED EL KANEMY .”
(Dated) “Sunday, the eve of the end of the month of
Rajab, 1240.” (About the 20th of March, 1825.)

2.—A Document containing the List of the Property left by Mr.

Tyrwhit, as alluded to in the foregoing Letter, and a Certificate of
his Death, and the Things that were found after the Return of the
Sheikh from his Expedition.

The List.

“Whereas the Elders and Priests of the metropolis of the Arabs

(Barnoo), having assembled and repaired to the house of the
deceased English traveller, named Tair (Tyrwhit), who died on
Monday the last day of Saffar, 1240, to ascertain and note down
what he left; it proved, in their presence, that all his property was as
follows:
 “First, two swords and a sash, a musket, a pair of pistols, another
pair ditto, three . . . ., a sash, six silver spoons, a fork, a razor,
fifteen bottles of . . . . . ., eleven . . . . . ., four coffee cups,
three cupping glasses, a sun scale (quadrant), a . . . . ., three
squares of soap, a box containing some . . . . ., four . . . . .,
two pair of boots or slippers, a skull cotton cap, a woollen ditto, an
Indian looking-glass, twenty pieces of wearing apparel, as shirts,
drawers, &c. of his country, six towels, a paper containing some
cinnamon, a black napkin handkerchief for his neck, four hand
napkins, two . . . . ., a pillow of Soodan manufacture, a silk sash,
a silk cord, a . . . . ., a jacket embroidered with silver, a yard of
red cloth, a canvas bag, three gun covers, a cord for trowsers, some
boxes containing part of these things, a pair of Constantinople
slippers, a pair of Barbary ditto, or shoes, two scrapers of pig’s hair
(tooth-brushes), a looking-glass, ten pounds of gunpowder, twenty-
three bundles of . . . . ., three looking-glasses for the nose
(spectacles), a . . . . ., another hand napkin, three empty . . . .
., a broken glass, three squares of soap again, a . . . . three watch
rings, a pair of fine razors, a pound of antimony, a pound of coral,
fifty-three beads of amber, a pair of Soodanie boots, three pair ditto
of his country, a red cloth bornouse or cloak, a . . . . ., fifty hard
dollars, fifty-two books, a coffee waiter, two tin cans, three burning
glasses, a telescope, a waistcoat, a white bornouse of Barbary, a
towel, another bornouse, a writing desk, an umbrella, two loaves of
sugar, a . . . . ., two time pieces for the road (compasses), a nose
looking-glass (spectacles), a razor, two cork-screws, or ramrod
screws, a . . . . ., five . . . . ., three pair of trowsers, four tiger
skins, two mats of Noofee, two beds, or small Turkish carpets, a
pillow of Soodan, five sacks, fifteen water skins, or leather bags, a
cooking pot, a saucepan, an ewer, two large jars, a pan, two coffee
pots, two . . . ., two hooks, four empty . . . . ., a chisel, a
hammer, a camel, a female ditto, a horse, a mule, two saddles of
Barnoo, one ditto of his country, three wax cloth covers, a . . . . .,
two sun glasses, fifty medicine bottles, a woollen bed or carpet, a . .
. . .; and Hamdo Et-tafteef has by him a network shirt or dress, a
bird called Jamaj-mak; and he confessed that he borrowed fifty
dollars from the deceased.
 “Besides the above property, it was found that he has to receive
twenty dollars from one of the inhabitants of Barnoo, and thirty from
another; as likewise twenty-four dollars from the servant of the sharif
Barakat, sixty dollars from the Mamluk Bey Mohammed, and 165
from the Mamluk Mohammed, son of Hadje Mahmood.
“His debts to various persons are as follows: fourteen and a half
dollars to Hamdo Et-tafteef for . . . . ., eight dollars to the same,
for a bed and six pounds of . . . . ., four feathers to . . . . ., and
the wages of his two servants; as likewise, three dollars to the
burying people, and two dollars to the man who watched his tomb at
night, to prevent the body from being devoured by the hyena.
“His servant Ben Saada stated that this account of the debts
owing by, and due to the deceased, were contracted through him for
his master.
“This is the whole of the property left by the deceased; and
whatever has been noted down in this document, whether of great or
little value, has been deposited in the hands of his abovenamed
servant Ben Saada of Tripoli, and his fellow-servants.”

THE CERTIFICATE.

“Whereas our Master and Lord, defender of the Moosleman faith,

the Sheikh Mohammed El Kanemy, having, after his return from
subduing his enemies, assembled the elders and priests of the
inhabitants of his metropolis, and gave them a special audience,
ordered that the foregoing list, which was written during his absence,
be read in their presence; and, after every one heard and
understood it, commanded a revisal of the property left by the
deceased Englishman to be made, to ascertain its amount afresh.
Accordingly, we the undersigned repaired to the house of the
deceased, and found all the beforementioned articles extant except
the following, which have been used or lost by his servant,
Mohammed ben Saada of Tripoli, who had the things under his care.
A pair of boots, four bottles out of the fifteen, a napkin or
handkerchief for the neck, three pair of trowsers, three . . . ., three
squares of soap, a canvas bag, and two . . . . . But a few more
articles, which had not been inserted in the list, were found. They are
as follows: a piece of Egyptian mat, two pieces of sealing-wax, a
bullet mould, four charts or maps, two travelling bags (one of which
contains some of the articles, and is deposited with his other servant
Hadje Aly El-ma-yel), a cannon ramrod screw, a pound of . . . . .,
two . . . . ., two bridles, a . . . . ., two covers, three horse-
shoes, five tin canisters for meat, a wooden bowl, a wax cloth cover,
a large tin canister, a writing box containing eight pens, two blank
books, nine . . . . ., and a bottle containing some oil.
“His horse, which is mentioned in the list, has been sold to
Mohammed Sal-ha for 172 dollars.
“His servant, Mohammed ben Saada, declared before the
assembly, that his master, the said deceased Englishman, named
Tair (Tyrwhit), on finding his life was hopeless, bequeathed the
following articles to his Excellency the Sheikh. A mule, a red
bornouse, a looking-glass, or telescope, a pair of pistols, ten
canisters of gunpowder, of which, however, eight only were found, a
pair of Egyptian shoes or slippers, a sword, though it was rusty, a . .
. . ., a dining waiter or table-cloth, and a . . . . .
“After this, the assembly agreed, by the order of our Lord the
Sheikh, to allow to each of the three servants of the deceased (who
are intrusted with the things he left), three dollars per month.
“Done on the evening of Monday, the last day of Rajab 1240, in
the presence of the noble Sheikh and his assembly, of which we the
undersigned are members, and do hereby bear witness before the
Almighty God.
(Sealed) “MOHAMMED EL AMEEN BEN MOHAMMED EL KANEMY .
(Signed) “YOUSOF BEN ABD ELKADER EL-KAKARY ,
“SALEH BEN EL-HADJE HAMED ,
“MOHAMMED EL WARDI BEN EL HADJE ALY ,
“BEN ABD ELKADER ABA-NEARAN ,
“MOHAMMED BEN IBRAHEEM ET-TAFTEEF ,
and “MOHAMMED BEN EL-HADJE ISSA BEN AHMED EL-
 MESSRATI [69].”

3. A Letter from the Sheikh to Ra-yes-Khaleel, or Major Denham.

“Praise be to God, and blessings and peace be unto the Apostle

of God.
“From the slave of the High God, Mohammed El Ameen ben
Mohammed El Kanemy, to the honoured by the children of his
nation, Ra-yes Khaleel, the Englishman. After our salutation and
inquiry after your health, we have to inform you that we are, by the
grace of God, enjoying perfect health and prosperity. Your letter has
reached us, and we comprehended its contents.
“You are well aware, that the Omnipotent God hath ordained to
every man a certain age, which can neither be increased nor
decreased; and hath destined to him a grave, in which he can
neither enter before his time, nor from which he can fly when his time
comes. Thus, when you know this, it may be an alleviation to your
sorrow and grief, when you hear of the death of your friends and
relations: so that we have now to acquaint you that your brother Tair
(Tyrwhit) ended his life, and his days and hours terminated by his
death, on Monday, the end of Saffar, 1240, while we were absent in
a war with our enemies. After his death and interment, the elders
and priests of our metropolis entered his house, to ascertain and
note down the effects he left, in order, and from fear that, in the
course of time, there might be no suspicion of distrust thrown upon
the trustees. They found the property he left was not considerable:
they made a list of it, which herewith you will receive, and left the
whole in the hands of his trustees, Eben Saada of Tripoli, and the
Hadje Aly El-ma-yel, who were his servants. But God knows whether
this was the whole of his property, or whether some of it might have
been fraudulently concealed by those who were in the house at his
death.
“The war in which we were engaged was with Aly Yamanook, who
first declared hostilities against us. We went out to him through the
Kanoom road on the last day of Moharram 1240, and arrived near
the islands in which he was intrenched on Thursday the 19th of the
month of the sacred birth of our Prophet[70].
“He entered the islands, and left between him and us seven
streams; two of which could not be crossed but in boats, two were as
deep as to cover a man to the neck, and the other three had their
water as high as the navel only, or perhaps lower.
“We besieged him till he was in great distress, suffered much
famine, and most of his animals perished; and when we had
collected canoes for the landing of our troops on the islands, he
submitted, and begged forgiveness. We at first refused; but when he
repeated his applications and solicitations, we consented, binding
him by many severe and heavy conditions, which he accepted, and
restored to us, according to our demands, all that he had taken from
our people. He then came out of the islands, humble like a camel led
by his driver, and submissive like a tender twig to the hand that roots
it out.
“Thus we withdrew our army, after a siege of three months and
ten days, and after having likewise subdued all the disobedient and
disorderly Arabs, and returned to our home on Sunday the middle of
Rajab[71].
“Nothing new has happened since you left us, but every good and
happiness, and the increase of tranquillity and cheapness. We,
however, have lost our illustrious and noble friend Hassan Et-Teflati,
who died in this town; as likewise Mohammed Ben Dehman of
Katacoom, and Yakoob El-Owjal of An-karno, to whom may God
show mercy and forgiveness.
“The news from the interior is, that the ruler of Wa-da-i made an
expedition against the eastern part of the country towards Tamak;
but that he was repulsed and returned routed. The truth of this,
however, we could not ascertain, because it came from indirect
channels.
“The ruler of Foor, also, sent an army against the Turks[72], who
are in Kordafal or Kordofal; and it is reported that they had a battle at
a place called Kajah, which ended with the defeat of the army of
Foor, and the death of three of their grandees, besides what fell of
the troops; but that the said chieftain is gathering a larger army, and
means to send it against them. God only, however, knows what will
be the result.
“The ruler of Bakermy, who last year fled to the land of the
Pagans, has not returned; and a brother of his from Wa-da-i has
collected what troops he could, and proceeded against him. But God
knows what will happen between them.
“Give our salutation to your sister, and all your family and friends;
and peace be with you.”
Dated and sealed as the foregoing, viz. Letter No. I.

FOOTNOTES:

[68]About the 22d or 23d of October 1824.

[69]Explanation. The blanks in this list are those of the names
of some articles which I could not make out; they being mostly
English in the Moorish character, or described according to the
idea those people have of their use. A. S.
[70]From this it seems, that the journey was made in forty-nine
days, viz. the last day of Moharram, which is the first month of the
year, the twenty-nine days of the following month Saffar, and
nineteen days of the month in which Mohammed was born, which
is the third in the year. Being unacquainted with the distance and
the spot, I cannot, of course, pretend to give any farther
illustration. A. S.
[71]The middle of Rajab is the 164th or 165th day from his first
departure; and according to this, it appears that the sheikh, on
returning home, made the journey in fifteen or sixteen days only;
whereas, on going, it took him forty-nine days. This difference
may perhaps be accounted for, on account of the incumbrances
and slow movement of the army. A. S.
[72]The Sheikh says “he went” through the Kanoom (or
Kanem) road, which is by the north side of the lake; and the
difference of time occupied in the journey out and home may
therefore be easily accounted for, by supposing him to have
returned across the Shary by the southern end of the lake, this
road being much the shortest, as will appear on referring to the
map. Indeed, I see no other way of accounting for the difference.
D. D.
 No. XII.

Translation of an Arabic MS. brought by Captain Clapperton from the

Interior of Africa, containing a geographical and historical Account
of the Kingdom of Tak-roor, now under the Control of Sultan
Mohammed Bello of Hoossa, extracted from a larger Work
composed by the said Sultan.

“In the name of God, the merciful and the clement, &c. &c.
“This is an extract taken from the work entitled, “Enfak El-may-
soor, fee tareekh belad Et-tak-roor,” (viz. The Dissolver of Difficulties,
in the History of the Country of Tak-roor), composed by the ornament
of his time, and the unequalled among his contemporaries, the
Prince of the faithful, and defender of the faith, Mohammed Belo, son
of the prodigy of his age, the noble Sheikh Ossman,” &c.

PART I.
THE GEOGRAPHICAL ACCOUNT.

SECTION I.

“The first province of this dominion (Tak-roor), on the east side, is,
as it is supposed, Foor (Darfoor); and, next to it, on the west side,
are those of Wa-da-i, and Baghar-mee. Foor is an extensive country,
containing woods, and rivers, and fields fit for cultivation. Its
inhabitants are partly composed of itinerants who became settlers,
and partly of Arabs who still wander about; and it contains a great
number of herdsmen, or graziers of cattle. The food of these
inhabitants is the dokhn dura (millet), and the daj’r, or peas.
Mooslemanism spread itself very much in this province, and most of
its inhabitants perform the pilgrimage; and, it is said, have great
respect for the pilgrims, and interrupt them not on their way.
 “The inhabitants of Wa-da-i and Baghar-mee are nearly of the
same description. Baghar-mee, however, is now desolated. The
cause of its ruin was, as they say, the misconduct of her king, who,
having increased in levity and licentiousness to such a frightful
degree, as even to marry his own daughter, God Almighty caused
Saboon, the Prince of Wa-da-i, to march against him, and destroy
him, laying waste, at the same time, all his country, and leaving the
houses uninhabited, as a signal chastisement for his impiety.
“These provinces are bounded on the north by deserts and dry
sands, which, in the spring only, are frequented by herdsmen; and
on the south by a great many countries, inhabited by various tribes
of Soodan, each of whom speak a different language, and among
whom Mooslemanism is not much spread.
“Adjoining this country, Baghar-mee, on the west side, is the
province of Barnoo, which contains rivers, and forests, and extensive
sands. It has always been well peopled, even before the last
mentioned country, and its extent and wealth are unequalled by any
part of this tract of the earth. Its inhabitants are the Barbar, the
Felateen, the before-mentioned Arabs, and a great many of the
slaves of the Barbar. These Barbars are of the remnants of those
who first inhabited the country between Zanj and Abyssinia, and who
were expelled from Yemen by Hemeera[73], subsequent to their
establishment in that country by Africus. The cause of their being
brought to Yemen was, as it is related, as follows:—While Africus
reigned over Yemen, and the Barbars in Syria, the inhabitants of the
latter country, being oppressed by the iniquities and impiety of their
rulers, applied to Africus to deliver them from their hands, and, at the
same time, they proclaimed and acknowledged him as their legal
sovereign. He marched against the Barbars, fought and destroyed
them, except the children, whom he kept in Yemen as slaves and
soldiers. After his death, and the elapse of a long period, they
rebelled against Hemeera, who then ruled Yemen. He fought and
turned them out of that country; whence they emigrated to a spot
near Abyssinia (the coast of the Red Sea facing Mokha), where they
took refuge. They then went to Kanoom, and settled there, as
strangers, under the government of the Tawarék, who were a tribe
related to them, and called Amakeetan. But they soon rebelled
against them, and usurped the country. Fortune having assisted
them, their government flourished for some time, and their dominion
extended to the very extremity of this tract of the earth; and Wa-da-i
and Baghar-mee, as well as the country of Hoosa, with those parts
of the province of Bow-sher which belong to it, were in their
possession. In the course of time, however, their government
became weakened, and their power destroyed.

SECTION II.

“Adjoining this province (Barnou), on the south side, is that of

Aáheer, which is spacious, and contains extensive plains. It is
inhabited by the Tawarék, and by some remnants of the Sonhajá,
and the Soodan. This province was formerly in the hands of the
Soodan inhabitants of Ghoobér; but five tribes of the Tawarék, called
Amakeetan, Tamkak, Sendal, Agdálar, and Ajdaraneen, came out of
Aowjal, and took it from them; and, after having settled themselves,
they agreed to nominate a prince to rule over them, in order to
render justice to the weak against the powerful. They appointed a
person of the family of Ansatfén; but they soon quarrelled among
themselves, and dismissed him. They then nominated another, and
continued upon this system, viz. whenever a prince displeased them,
they dethroned him, and appointed a different one. These Tawaréks
were of the remnants of the Barbar, who spread themselves over
Africa at the time of its conquest.
“The Barbars are a nation, descendants of Abraham;—though it is
stated that they descended from Yafet (Japhet); and others say, from
Gog and Magog, whom “the two horned” Alexander (the great)
immured[74]; but that, at the time, a tribe of them, happening to be at
Ghair-oon, remained there, and intermarried with the Turks and
Tattars.
“It is likewise stated that they (the Barbars) originated from the
children of the Jan, or Jinn (Demon), under the following
circumstances:—A company of them having gone to Jerusalem, and
slept during the night in a plain there, their women became pregnant
by the Jinn of that spot. They are, therefore, naturally inclined to
blood-shedding, plundering, and fighting. It is also said, that they
were the people who slew the prophets Zachariah and Eliah; and
that, after leaving Palestine, they proceeded westwards till they
arrived at Wa-leeba and Morakéba,—two towns in the interior, west
of Egypt, where the Nile does not reach, but the inhabitants drink the
rain water[75],—where they fixed their residence for some time. They
then divided themselves into different tribes, and proceeded
westwards in Africa. The tribes of Zedata and Magh-yala first
entered the Gharb, and inhabited the mountains. These were
followed by that of Láwata, who inhabited the country of Enttablos
(Tripoli), which is Barka. They afterwards spread themselves over
the interior of the Gharb, till they reached the country of Soossa,
where the tribe of Hawazna took possession of the city of Lebda,
and the tribe of Nafoosa entered the city of Ssabra, and expelled the
Room (Greeks or Romans) who then ruled there.
“It is again stated that they descended from Farek, son of
Yonssar, son of Ham; and that, when Yonssar conquered Africa, they
spread themselves over the Gharb, and first inhabited Tunis. Thence
they proceeded in tribes towards the southern parts of the Gharb,
which communicates with the country of Soodan, where they settled
at Aowjal, Fazaran, Ghadamess, and Ghata.
“Thus they came in five tribes from Aowjal, as before mentioned,
and conquered this province (Aáheer), as before stated.

SECTION III.

“Next to the above-mentioned province, on the right hand side,

and west of Barnoo, the country of Howssa lies. It consists of seven
provinces, to each of which a prince is appointed to superintend its
affairs, and the inhabitants of the whole speak one language. The
central province of this kingdom is Kashnah, the most extensive is
Zag-Zag, the most warlike is Ghoobér, and the most fertile is Kanoo.
“It contains rivers, woods, sands, mountains, valleys, and thickets
inhabited by the Soodans (who originated from the slaves of the
Barbars, and from the people of Barnoo), the Falateen, and the
Tawarék. It is presumed that the first father of the Soodans of this
country was a slave, named Ba-oo, belonging to one of the former
kings of Barnoo; and, on this account we said above, their origin was
from the slaves of the Barbars, and the people of Barnoo.
“My friend, the prince of the faithful, Mohammed El-bákery, son of
Sultan Mohammed El-ad-dal, informed me that the inhabitants of
Kashnah, Kanoo, Zag-Zag, Dor, or Dowry, Ranoo, and Yareem,
originated from the children of the above-named slave, Ba-oo, but
that the people of Ghoobér are free born; because their origin was
from the Copts of Egypt, who had emigrated into the interior of the
Gharb, or western countries. This tradition he found in the records
which they possess.
“These seven provinces (of Howssa) contain a great many
wonderful and rare things; and the first who ruled over them was, as
it is stated, ’Amenáh, daughter of the Prince of Zag-Zag. She
conquered them by the force of her sword, and subjected them,
including Kashnah and Kanoo, to be her tributaries. She fought, and
took possession of the country of Bow-sher, till she reached the
coast of the ocean on the right hand and west side. She died at
Atágára, or Ataghér.
“In consequence of these conquests, the province of Zag-Zag is
the most extensive in the kingdom of Howssa, including in it the
country of Bow-sher; which consists of various provinces inhabited
by tribes of Soodan.
“Among the provinces of Bow-sher, the following are the most
considerable:—First is Ghoo-wary, which contains seven divisions,
inhabited by seven tribes of Soodan, who speak one language, and
who have not embraced Mooslimanism. Second is Ghoondar. Third
is Reer-wa, or Rear-wee, which contains a lead mine. Fourth, fifth,
sixth, and seventh, are Yass, Kodoor, Kotoo, and Aádám. Eighth is
another Kotoo, which contains a copper mine, and one of alum. And
ninth is Kornorfa, which embraces about twenty divisions, ruled by
one king, who often sallied forth upon Kanoo and Barnoo, and
caused much desolation. A gold mine is found in it, as likewise one
of salt, and another of antimony. Near to this province there is an
anchorage or harbour for the ships of the Christians, who are sent by
two sovereigns to traffic or trade with the people of Soodan.
“The province of Atagára, or Ataghér, is likewise one of the most
extensive in the territory of Zag-Zag; and near it there is also an
anchorage or harbour for the ships of the said Christians. Both these
places are on the coast of the ocean.
“In all the above-mentioned provinces of Bow-sher and Zag-Zag,
Mohammedanism was not known before our conquest.

SECTION IV.

“West of Kashnah and Ghoobér there are seven different

provinces, extending into the territory of Howssa, which are—
Zanfarah, Kabi, Ya-ory, Noofee, Yarba, Barghoo, and Ghoorma. To
each of these there is a prince appointed as governor.
“With regard to Zanfarah, it is presumed that the first father of its
inhabitants was from Kashnah, and their mother from Ghoobér. They
had the government of the province in their own hands, and their
authority increased after the decline of the power of the people of
Kabi. They had once a very ambitious sultan, named Yá-koob
(Jacob) ben Bub, who, on coming into power, marched against Kabí,
and conquered and ruined most of its towns and villages. He
likewise went to Kashnah, and conquered the greatest part of it.
Their power, however, was destroyed by one of the sultans of
Ghoobér, whose name was Bá-bari, and who, after taking
possession of their country (Zanfarah), entailed it upon his
generation for a period of fifty years, till they were conquered by us.
“Kabí is an extensive province, containing rivers, forests, and
sands. Its inhabitants, it is supposed, had their first father from
Sanghee, and their mother from Kashnah. They ruled their own
country, and their government flourished very much during the reign
of Sultan Kantá, who, it is said, was a slave of the Falateen. He
governed with equity, conquered the country, and established peace
in its very extremities and remotest places. His conquests, it is
stated, extended to Kashnah, Kanoo, Ghoobér, Zag-Zag, and the
country of Aáheer; but having oppressed the inhabitants of some of