For the Dough:
- 1 1/3 cups Dutch-cocoa powder
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt,
- 1/4 tsp baking powder,
- 1/2 tsp baking soda
- 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Filling:
- 1 stick unsalted butter, softened
- 1/2 cup vegetable shortening
- 3 cups confectioners' sugar, sifted
- 1 teaspoon vanilla extract.
DirectionsPrepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.
Cream the butter and sugar. Add the eggs one at a time, then the vanilla,until mix well . Add the dry ingredients and mix just until well combined.
Refrigerate dough, covered with the parchment sheets, until firm, at least for 1 hour.
Using a 2-inch round cutter, cut the dough into 64 circles. Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.
Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.
Meanwhile, prepare the filling: Using a mixer,cream the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla.
Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.