-
1
Line 2 baking sheets with parchment paper, and cut 2 more sheets of parchment the same size.
-
2
Set aside.
-
3
In a standing mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until fluffy, 3 to 5 minutes.
-
4
Add the eggs, one at a time, mixing until combined.
-
5
Add the vanilla.
-
6
In a small bowl, sift the cocoa powder and flour together.
-
7
With the mixer on low speed, add the flour mixture until combined.
-
8
You may want to finish mixing by hand with a rubber spatula, scraping down the sides of the bowl.
-
9
Divide the mixture in half, and place each half on a parchment-lined baking sheet.
-
10
Lay the other sheets of parchment on top.
-
11
Using a rolling pin, roll the dough to a 1/8-inch thickness.
-
12
Chill the dough on the baking sheets in the refrigerator for 30 minutes, or until firm.
-
13
Meanwhile, preheat the oven to 350F.
-
14
Working with I sheet of dough at a time, use a small drinking glass or a 2-inch round cutter to cut out the cookies.
-
15
(Sometimes I use heart-shaped cutters for engagement parties-or just for kicks!)
-
16
Peel away the excess cookie dough, reshape it into a disk, and repeat the steps for rolling and cutting.
-
17
(Be sure to make an even number of cookies.)
-
18
Space the cookies at least 1/2 inch apart on the parchment-lined baking sheets, and bake for 8 to 10 minutes.
-
19
Let the cookies cool for a few minutes on the sheets, and then use a spatula to transfer them to a wire rack to cool completely.
-
20
While they are cooling, make the cream filling: In a standing mixer fitted with the whisk attachment, or with a hand mixer, combine all the filling ingredients on low speed.
-
21
Increase the speed as the ingredients begin to incorporate.
-
22
The filling should be thick and pasty.
-
23
Scoop up 1/2 tablespoon of the filling and place it on the bottom of a cooled cookie.
-
24
Then cover the filling with another cooled cookie, pressing down lightly to form a sandwich.
-
25
Repeat to fill all the cookies.
-
26
Store the cookies in an airtight container for up to 2 days, or keep them, well wrapped, in the refrigerator for up to 1 week.
