Step 1/13
- 1 cup unsalted butter (soft)
- 1 cup sugar
- 2 tsp salt
- bowl
- hand mixer with beaters
In a large bowl, cream 1 cup(225g) of softened butter, with sugar and salt until light and fluffy.
Step 2/13
Beat in eggs
Step 3/13
- 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.
Step 4/13
Add dry ingredients into the wet mix until fully combined.
Step 5/13
Push dough jnto a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Step 6/13
Preheat oven to 325F (160C)
Step 7/13
Remove dough from fridge and cut into 4 pieces.
Step 8/13
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.
Step 9/13
- 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.
Step 10/13
Pack and re-roll any scraps and cut out more pieces for the cookies. Repeat with each of the slabs of dough.
Step 11/13
Bake in the preheated oven for 15 minutes. If you're baking several pans, Roate them halfway. Remove and transfer onto a cookie rack.
Step 12/13
- 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.
Step 13/13
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.