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1
You will need 2 cookie sheets or jelly-roll pans lined with parchment or foil.
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2
To make the dough, beat the butter by hand in a medium bowl just until it is evenly softened.
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3
Quickly beat in the melted chocolate, then the flour.
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4
Continue to mix until the dough is smooth.
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5
Scrape the dough out onto a piece of plastic wrap and press it into a rectangle about 1/2-inch thick.
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6
Wrap and chill the dough until it is firm -- about an hour.
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7
While the dough is chilling, make the filling.
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8
Combine the cream, butter and corn syrup in a saucepan and bring to a boil over low heat.
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9
Remove from heat and add both chocolates.
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10
Shake the pan gently to submerge chocolate in the hot liquid.
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11
Let stand 5 minutes, then whisk smooth and scrape filling into a bowl.
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12
Let stand at room temperature or in the refrigerator until of spreading consistency.
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13
To bake the cookie bases, set racks in the upper and lower thirds of the oven and preheat to 350 degrees.
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14
If the dough is very hard, pound it gently with the rolling pin to soften it so that it rolls out more easily.
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15
Divide dough in half and, on a floured surface, roll one half about 1/16-inch thick.
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16
Use a fluted, round 2-inch cutter to cut the dough into cookies.
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17
Place them on prepared pans as they are cut, leaving about an inch between the cookies.
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18
Repeat with the remaining dough.
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19
Save all the scraps.
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20
Reroll the scraps and cut more cookies.
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21
Bake the cookies 12 to 15 minutes, until they are firm and slightly colored.
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22
Cool the cookies in the pans on racks.
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23
When cookies and filling have cooled, arrange half the cookies, flat side up.
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24
Place a dab of filling on them and cover with the remaining cookies, flat sides together.
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25
Dust cookies very lightly with confectioners' sugar before serving
