An Elfwich Kind of Cookie
adapted from the recipe for Rosemary Butter Cookies in Martha Stewart’s Cookies
Makes about 2 dozen sandwich cookies
1 cup (2 sticks) salted butter, at room temperature
3/4 cup sugar
2 teaspoons vanilla extract
2 1/2 cups flour
1 teaspoon cinnamon
1 teaspoon salt
for the fudge filling –
1/4 cup butter
2 tablespoons cocoa
3 tablespoons milk
2 cups confectioner’s sugar
1/2 teaspoon vanilla
Put butter and sugar in the bowl of a standing mixer. Beat on medium speed until pale and light and fluffy, about 2 minutes. Mix in egg and vanilla. Reduce mixer speed to low and gradually add flour, cinnamon, and salt. Mix until combined.
Divide the dough in halve and form into a rectangular shaped log about 3 inches by 1 1/2 inches. Roll in parchment paper and chill in refrigerator for about 2 hours.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. remove the cookie logs from the refrigerator and remove parchment paper. Cut into 1/4 inch slices and place about 1 inch apart on the baking sheet. Bake until the edges are slightly golden brown, about 12 – 14 minutes. Remove from sheets and cool on wire racks.
To make fudge filling, in a small saucepan combine the butter, cocoa, and milk and bring to a boil. Remove from heat and whisk in confectioner’s sugar and vanilla extract until smooth. Put filling in a bowl and cool to room temperature. Then refrigerate for about 2 hours.
To assemble cookies, remove the filling from the refrigerator and stir. If it is too stiff to spread on the cookies, let it sit out for a few minutes, stirring occasionally. When filling is spreadable, place a rounded teaspoonful on one of the cookies and top with another cookie forming a sandwich. Continue spreading the filling on the rest of the cookies until all the sandwich cookies are made.
Store in the refrigerator in an airtight container for 3 – 4 days.