-
1
FOR THE COOKIES --
-
2
Cream the butter with the sugar in a large bowl until light.
-
3
Beat in eggs and vanilla; set aside.
-
4
Sift the cocoa, flour, salt, baking powder, and baking soda together.
-
5
Stir the dry ingredients thoroughly into the butter mixture.
-
6
Cover the bowl with plastic wrap and refrigerate for 2 or 3 hours.
-
7
Preheat the oven to 375F and butter 2 cookie sheets.
-
8
Using a teaspoon measure, roll level teaspoons of the dough into balls and place them 2 inches apart on the sheets.
-
9
Bake for 10 to 15 mins, until cookies are puffed and surfaces slightly dry and cracked.
-
10
Cool on racks.
-
11
FOR THE FILLING --
-
12
Cream the butter until light.
-
13
Beat in the vanilla and powdered sugar, adding whipping cream and continuing to beat until the consistency is like creamy frosting.
-
14
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.
-
15
VARIATION --
-
16
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.
