Doesn't this make you want a big glass of ice cold milk?
Adapted from Smitten Kitchen, adapted from Retro Desserts by Wayne Brachman. Makes about 26 cookies.
1 1/4 C all purpose flour
1/2 C unsweetened Dutch process cocoa. While it's not necessary, I used 1/2 regular Dutch process cocoa and 1/2 King Arthur Flour's black cocoa because it makes the cookies extra dark.
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 1/4 C sugar
1 1/4 sticks of softened unsalted butter
1 large egg
1/2 stick softened unsalted butter
1/4 C vegetable shortening
2 C sifted confectioners sugar
2 tsp vanilla
- Space two oven racks near the middle of your oven and reheat it to 375 degrees F
- In a food processor, mix the flour, cocoa, baking soda, baking powder, salt, and sugar.
- Pulse while adding first the butter, and then the egg. Pulse until the dough forms a mass.
- Form rounded teaspoons of batter and place them about 2 inches apart on parchment lined baking sheets. I used this small cookie scoop. It really helps to keep the cookies evenly sized.
- Flatten the dough with a dampened hand or the bottom of a glass. I used the pusher from my food processor to get those cool circles on top of each wafer.
- Bake, two sheets at a time for 9 minutes, rotating the sheets halfway through.
- Smack the cookie sheets on the counter once when you remove them from the oven to let some of the air out of the cookies, and set them on a rack to cool.
- While the cookies are cooling, make the filling.
- Using a hand or stand mixer, blend the butter and shortening.
- On low speed, slowly add in the powdered sugar and vanilla.
- Beat the filling on high speed for about 3 minutes, until it is very fluffy.
- Place the icing in a pastry bag with a 1/2 inch round tip. Alternatively, place it in a plastic storage bag and cut off the corner to pipe the icing.
- Pipe a scant tablespoon sized dollop of icing onto half of the cookies.
- Top each with another cookie and press lightly to evenly nudge the filling to the edges of each sandwich.