From the blog For Love of the Table
Chocolate Dough:
1/2 lb. (2 sticks) unsalted butter, at cool room temperature (it should be firm, but not rock hard)
4 oz. (1/2 c. plus 1 T.) sugar
1 t. pure vanilla extract
1/4 t. salt
210 g. (1 3/4 c.) all-purpose flour
70 g. (3/4 c. plus 1 T.) Dutch-process cocoa powder
Sugar for sprinkling, optional
Vanilla Buttercream Filling:
2 oz. (4 T.) unsalted butter, room temperature
1/2 lb. (2 c.) powdered sugar
1/2 t. Vanilla
1 1/2 to 2 T. Milk, plus more as needed
Make the chocolate wafer cookies: Whisk together the flour, cocoa and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, briefly cream the butter and sugar (just to combine). Beat in the vanilla. Add the dry ingredients and mix on low speed until the dough just comes together. The dough should be stiff and firm. If it is not, chill.
On a lightly floured surface, roll about a third of the dough out into a 1/8-inch thickness. Cut with a 2-inch round (smooth or scalloped edge) cookie cutter and transfer the cookies to a parchment-lined baking sheet. (The cookies do not spread, so they can be placed within a half inch or so of each other....you should be able to get 24 to 30 on a sheet.) Gather the scraps and combine with half the remaining dough, rolling and cutting as before. Repeat the process with the remaining dough and scraps. Reroll the last of the scraps once.
If you like, sprinkle the cookies with a little sugar. Bake the cookies in a 325° oven until set...about 17 minutes or so (start checking at 15). Let cool for a minute or two on the sheet before transferring to a wire rack to cool completely. You should have about 5 to 5 1/2 dozen chocolate wafers.
Make the filling: Place the butter, powdered sugar, vanilla and 1 1/2 T. of milk in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until the ingredients come together. Increase the speed to high and beat for five minutes—or until very light and fluffy. If the cream seems at all stiff, beat in another 1 to 1 1/2 t. of milk.
Make the sandwich cookies: Spread half of the cookies out on your work surface with the bottom of the cookie facing up. Fill a piping bag fitted with a 1/2-inch round tip with the cream filling. Pipe a flat spiral of the cream on half of the cookie wafers (the ones with the bottoms facing up), starting at the outside edge. Place the unfrosted cookie wafers (bottom facing down) on top of the frosted ones, pressing very lightly so that the filling comes out to the edge. You should have about 30 sandwich cookies.
http://www.forloveofthetable.com/2017/01/chocolate-shortbread-sandwich-cookies.html
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