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1
Combine flour, cocoa and salt in bowl; set aside.
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2
Combine 6 tablespoons butter and sugar in another bowl; beat at medium speed until creamy.
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3
Add egg and 3/4 teaspoon vanilla flavoring.
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4
Continue beating, scraping bowl often, until well mixed.
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5
Add melted chocolate; continue beating until smooth.
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6
Add flour mixture; beat at low speed, scraping bowl often, until well mixed.
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7
Divide dough in half.
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8
Shape each half into ball; flatten slightly.
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9
Wrap each in plastic food wrap.
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10
Refrigerate 1 hour or until firm.
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11
Heat oven to 350F.
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12
Roll out dough on lightly floured surface, one-half at a time, (keeping remaining dough refrigerated), to 1/8-inch thickness.
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13
Cut with 2-inch cookie cutter.
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14
Place 1 inch apart onto ungreased cookie sheets.
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15
Bake 5-7 minutes or just until set.
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16
Cool 1 minute on cookie sheet.
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17
Transfer to cooling rack.
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18
Cool completely.
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19
Combine all filling ingredients in bowl; beat at low speed until well mixed.
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20
Beat at high speed until light and creamy.
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21
Spread bottom-side of 1 cookie with about 1 teaspoon filling; top with another cookie, bottom-side down.
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22
Repeat with remaining cookies.
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23
Place chopped chocolate in bowl; set aside.
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24
Heat whipping cream in 1-quart saucepan over medium-low heat just until whipping cream comes to a boil.
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25
Pour over chopped chocolate.
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26
Stir in corn syrup until mixture is smooth.
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27
Let stand at room temperature 15 minutes or until glaze is thickened.
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28
Drizzle or spread glaze on top of each sandwich cookie.
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29
Place cookies onto waxed paper; let stand 1 hour or until glaze is set.
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30
Store between sheets of waxed paper in container with tight-fitting lid.
