Sweetheart Sandwich Cookies
Yield
3 dozenPrep
3 hrsCook
15 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
butter, unsalted
|
|
| 1 ¼ | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
cocoa powder
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| Filling | |||
| 4 | tablespoons |
butter, unsalted
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | cups |
powdered sugar
|
|
| 1 | x |
heavy whipping cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
butter, unsalted
|
|
| 296 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
cocoa powder
|
|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| Filling | |||
| 6E+1 | ml |
butter, unsalted
|
|
| 5 | ml |
vanilla extract
|
|
| 946 | ml |
powdered sugar
|
|
| 1 | x |
heavy whipping cream
|
*
|
Directions
To make the cookies, cream the butter with the sugar in a large bowl until light.
Beat in eggs and vanilla; set aside.
Sift the cocoa, flour, salt, baking powder, and baking soda together.
Stir the dry ingredients thoroughly into the butter mixture.
Cover the bowl with plastic wrap and refrigerate for 2 or 3 hours.
Preheat the oven to 375 degree F and butter 2 cookie sheets.
Using a teaspoon measure, roll level teaspoons of the dough into balls and place them 2 inches apart on the sheets.
Bake for 10 to 15 minutes, until cookies are puffed and surfaces slightly dry and cracked.
Cool on racks.
To make the filling, cream the butter until light.
Beat in the vanilla and powdered sugar, adding whipping cream and continuing to beat until the consistency is like creamy frosting.
When the cookies are completely cool, spread about ½ tablespoon of iflling on the bottom of one cookie, then top with the bottom side of another cookie.
