- 1 cup unsalted butter (soft)
- 1 cup sugar
- 2 tsp salt
- hand mixer with beaters
In a large bowl, cream 1 cup(225g) of softened butter, with sugar and salt until light and fluffy.
Beat in eggs
- 2 cups all purpose flour
- 1¼ cups dark cocoa powder
- ½ tsp baking soda
Sift in flour, cocoa powder, and baking soda into another bowl.
Add dry ingredients into the wet mix until fully combined.
Push dough jnto a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Preheat oven to 325F (160C)
Remove dough from fridge and cut into 4 pieces.
To roll out dough, place a quarter of the dough in between 2 pieces of parchment paper on a floured surface. Roll to 1/4 inch thickness.
- cookie cutter (round)
- cookie pan
- parchment paper
Use a small round cookie cutter (or champagne glass) and cut the dough into individual rounds. Place on a pan that is covered in parchment paper - at least 1/2 inch apart.
Pack and re-roll any scraps and cut out more pieces for the cookies. Repeat with each of the slabs of dough.
Bake in the preheated oven for 15 minutes. If you're baking several pans, Roate them halfway. Remove and transfer onto a cookie rack.
- ½ cup butter (soft)
- 2 cups powdered sugar
- 1 tsp vanilla
FILLING - combine 1/2 cup (115g) butter, powdered sugar, and vanilla in a medium-sized mixing bowl. Beat until light and fluffy.
Put the cookies together by scooping a generous amount of icing on one cookie and placing the other cookie on top of it. Give it a light squeeze and scrape any excess icing off.