Makes: 24 cookies
Total Time: 3 hr 30 min
1 batch (2 C) Four from One Cookie Dough
1 cup confectioners’ sugar
2 tablespoons baking cocoa
2 tablespoons butter, softened
Pinch of salt
1 tablespoon milk
1/2 teaspoon vanilla extract
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Preheat oven to 350 degrees.
Divide dough in half. Re-wrap one half and refrigerate. Put remaining dough between 2 sheets of wax paper and flatten slightly. Roll from center outward until dough is 1/4-inch thick. Remove top sheet of wax paper and reserve. Using a 2-inch-round cookie cutter, cut out as many circles as possible. Trim scraps from outside edges and reserve for re-rolling. Carefully lift wax paper and gently flip cookie rounds, one at a time, onto hand or small spatula and peel off paper. Transfer to ungreased cookie sheets, placing about 2 inches apart. Re-roll scraps between same two pieces of wax paper until all dough is used. Repeat with remaining dough.
Bake until bottoms are golden and cookies are done but not browned, about 10 minutes. Remove from oven. Let cookies rest on sheets 5 minutes, then remove to wire racks to cool completely. (Unfilled cookies can be stored in an airtight container at cool room temperature up to 1 week, or freeze up to 2 months.)
Filling: In medium bowl, combine sugar, cocoa, butter, salt, milk and vanilla. Beat with an electric mixer until smooth and thick. If necessary, add more liquid by 1/2 teaspoon until desired consistency is achieved.
To assemble, spread on cookie round with 1 generous tablespoon of chocolate filling. Top with second cookie. Press down gently to spread filling.
Variations:
Vanilla Creme Filling: Simply omit cocoa.
Orange Creme Filling: Omit cocoa and vanilla. Substitute orange juice for milk and add 1/2 teaspoon grated orange zest.
Lemon Creme Filling: Omit cocoa and vanilla. Substitute lemon juice for milk and add 1/2 teaspoon grated lemon zest.
Jam cutouts: Roll and cut dough as directed for sandwich cookies. Using a 1-inch cookie cutter, cut centers from half of dough circles. Bake as directed. To assemble: Spread top of one cookie with 1 generous tablespoon of pureed preserves; cover with cut-out top. (Do not use jelly or all-fruit spreads instead of preserves. Both are too thin to use as cookie fillings.)
Note:
Assemble cookies two to three hours before serving so they will taste crisp and fresh.
