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1
Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.
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2
Using a mixer, cream the butter and sugar.
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3
Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next.
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4
Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.
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5
Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle.
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6
Repeat with the other piece of dough.
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7
Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.
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8
Using a 2-inch round cutter, cut the dough into 64 circles.
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9
(You can reroll the scraps once.)
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10
Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes.
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11
Preheat the oven to 325 degrees.
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12
Bake the cookies until they are set and slightly darker around the edges, about 20 minutes.
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13
Cool completely on wire racks.
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14
Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy.
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15
Beat in the confectioners' sugar and vanilla.
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16
Flip half of the cookies upside down and top each with 1 level tablespoon of filling.
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17
Press the remaining cookies on top to make sandwiches.
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18
Photograph by James Baigrie
