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1
COMBINE flour, CALUMET Baking Powder, and salt in a medium bowl, then set aside.
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2
HEAT and stir chocolate over low heat until melted in a heavy small saucepan, stirring constantly.
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3
Set aside.
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4
BEAT butter with an electric mixer on medium speed for 30 seconds in a medium bowl.
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5
Then, add in sugar and beat until fluffy.
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6
Beat in melted chocolate, egg, and vanilla.
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7
GRADUALLY beat in the flour mixture.
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8
Divide dough into four equal portions.
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9
Wrap each portion in plastic wrap or waxed paper.
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10
Freeze for 20 to 30 minutes or until dough is firm enough to handle.
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11
(Or chill in the refrigerator for 60 minutes.)
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12
PREHEAT oven to 350.
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13
Line cookie sheets with parchment paper; set aside.
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14
Removing one portion of dough from freezer at a time, roll each portion into a 10-inch roll.
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15
To roll, place the dough on a sheet of waxed paper and use the paper to help shape the roll.
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16
If dough becomes too sticky, return to the freezer for a few minutes.
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17
Wrap and freeze for 5 minutes more.
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18
Cut rolls into 1/2-inch slices.
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19
Place slices 1 inch apart on prepared cookie sheets.
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20
Bake for 9 to 10 minutes or until edges are set.
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21
Cool on cookie sheet for 2 minutes.
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22
Gently remove from sheets (cookies will be brittle) and transfer to a wire rack to cool completely.
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23
MELT chocolate and butter over low heat in a medium saucepan, stirring frequently.
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24
Cool for 5 minutes.
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25
Stir in BREAKSTONE'S Sour Cream.
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26
Gradually add powdered sugar until spreadable.
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27
SPREAD frosting on the bottom sides of half of the cookies, using 1/2 teaspoon for each cookie; top with remaining cookies, bottom sides down, to make sandwiches.
