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1
Make cookies: Sift together flour and salt into a bowl.
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2
Put butter in the bowl of an electric mixer fitted with the paddle attachment.
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3
Mix on medium-high speed until fluffy, about 2 minutes.
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4
Add confectioners sugar; mix until smooth.
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5
Mix in egg.
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6
Reduce speed to low.
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7
Add flour mixture; mix until just combined.
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8
Wrap dough in plastic, and refrigerate until firm, about 2 hours.
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9
Preheat oven to 350F.
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10
Roll out dough on a lightly floured work surface to 1/8 inch thick.
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11
Cut into 1 1/2-inch rounds.
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12
Using a spatula, transfer rounds to baking sheets lined with parchment paper, spacing 1 inch apart.
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13
Bake cookies, rotating sheets halfway through, until edges are golden, about 12 minutes.
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14
Transfer to wire racks and let cool completely.
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15
Make filling: Put butter in the bowl of an electric mixer fitted with the paddle attachment.
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16
Mix on medium speed until smooth, about 3 minutes.
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17
Add confectioners sugar, salt, and chestnut cream; mix until smooth.
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18
Make glaze: Melt chocolate in a saucepan over low heat, stirring constantly.
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19
Assemble cookies: Spread filling on bottom of half the cookies.
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20
Sandwich with remaining cookies.
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21
Dip sandwiches a third of the way into the warm glaze; transfer to wire racks set over baking sheets.
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22
Refrigerate until set, about 15 minutes.
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23
Cookies can be refrigerated in a single layer in airtight containers up to 2 days.
