2 bowls, hand mixer with beaters, sieve, plastic wrap, rolling pin, cookie cutter (round), cookie pan, parchment paper, cooling rack, mixing bowl
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- ⅛ cup unsalted butter (soft)
- ⅛ cup sugar
- ⅛ 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.
- ⅛ large eggs
Beat in eggs
- ⅛ cups all purpose flour
- ⅛ cups dark cocoa powder
- ⅛ tsp baking soda
Sift in flour, cocoa powder, and baking soda into another bowl.
Add dry ingredients into the wet mix until fully combined.
- plastic wrap
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.
- rolling pin
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.
- cooling rack
Bake in the preheated oven for 15 minutes. If you're baking several pans, Roate them halfway. Remove and transfer onto a cookie rack.
- ⅛ cup butter (soft)
- ⅛ cups powdered sugar
- ⅛ tsp vanilla
- mixing bowl
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.