1/4 lb Unsalted butter
1 1/4 c Sugar
2 lg Eggs
1 ts Vanilla extract
1/2 c Unsweetened cocoa
2 c Flour
1/2 ts Salt
1 ts Baking powder
1/2 ts Baking soda
FILLING:
4 tb Unsalted butter
1 ts Vanilla extract
4 c Confectioner’s sugar
Whipping cream
To make the cookies, cream the butter with the sugar in a large bowl until
light. Beat in eggs and vanilla; set aside. Sift the cocoa, flour, salt,
baking powder, and baking soda together. Stir the dry ingredients
thoroughly
into the butter mixture. Cover the bowl with plastic wrap and refrigerate
for
2 or 3 hours. Preheat the oven to 375F and butter 2 cookie sheets. Using
a
teaspoon measure, roll level teaspoons of the dough into balls and place
them
2 inches apart on the sheets. Bake for 10 to 15 mins, until cookies are
puffed
and surfaces slightly dry and cracked. Cool on racks.
To make the filling, cream the butter until light. Beat in the vanilla and
powdered sugar, adding whipping cream and continuing to beat until the
consistency is like creamy frosting. When the cookies are complete cool,
spread about 1/2 tablespoon of iflling on the bottom of one cookie, then
top
with the bottom side of another cookie.
Makes about 3 dozen sandwiches.
Variation: For half a batch of vanilla-filled and half a batch of
peppermint-filled cookies, add 1/8 teaspoon peppermint extract to half the
filling. Tint the peppermint filling pink or green before filling half the
sandwiches.
Yields
36 Servings