Total Steps
5
Ingredients
12
Tools Needed
11
Ingredients
- 1.25 cup all-purpose flour
- 0.5 cup unsweetened Dutch process cocoa
- 1.0 teaspoon baking soda
- 0.25 teaspoon baking powder
- 0.25 teaspoon salt
- 1.0 cup sugar
- 10 tablespoons room-temperature, unsalted butter
- 1.0 large egg
- 0.25 cup room-temperature, unsalted butter
- 0.25 cup vegetable shortening
- 2.0 cup sifted icing sugar
- 2.0 teaspoon vanilla extract
Instructions
Step 1
Set two racks in the middle of the oven. <a href="/H3S4YV46">Preheat </a>to 375°F.
Step 2
In a food processor, or bowl of an electric mixer, thoroughly <a href="/7S3QCKWK">mix </a>the flour, cocoa, <a href="/RNT367Z2">baking </a>soda and powder, <a href="/DPSVTKVY">salt,</a> and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or <a href="/7S3QCKWK">mixing </a>until dough comes together in a mass.
Step 3
Take rounded teaspoons of batter and place on a parchment paper-lined <a href="/RNT367Z2">baking </a>sheet approximately two inches apart. (I started off with loonie sized chunks of dough which was too big. It’s more like the size of a quarter. Remember, you’re aiming for 50 to 60 of these individual wafers!) With moistened hands, slightly flatten the dough. <a href="/RNT367Z2">Bake </a>for 9 minutes, rotating once for even <a href="/RNT367Z2">baking.</a> Set <a href="/RNT367Z2">baking </a>sheets on a rack to <a href="/GZFHJC5K">cool.</a>
Step 4
To make the <a href="/R3P5MM3Z">cream,</a> place butter and shortening in a <a href="/7S3QCKWK">mixing </a>bowl, and at low speed, gradually <a href="/3CYMY2D7">beat </a>in the sugar and vanilla. <a href="/B52FHCF2">Turn </a>the mixer on high and <a href="/3CYMY2D7">beat </a>for 2 to 3 minutes until filling is light and fluffy.
Step 5
To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, <a href="/B56DXXQ7">pipe </a>teaspoon-size blobs of <a href="/R3P5MM3Z">cream </a>into the center of one cookie. Place another cookie, equal in size to the first, on <a href="/R34ZSY3M">top </a>of the <a href="/R3P5MM3Z">cream.</a> Lightly <a href="/4NXSJQ3D">press,</a> to work the filling evenly to the outsides of the cookie. (I don’t think it’s entirely necessary to use a pastry bag. You could just <a href="/NX588QBK">spoon </a>some <a href="/RP8LCDPZ">icing </a>on and <a href="/KVDHNZ86">squeeze </a>between two wafers.) Continue this process until all the cookies have been sandwiched with <a href="/R3P5MM3Z">cream.</a>