- 16
Ingredients
- 1/2 cup flour
- 1/2 cup cake flour
- 3/4 cup cornstarch
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup butter at room temperature
- 3/4 cup powdered sugar
- 1 tsp vanilla
- Buttercream Filling
- 1/4 cup unsalted butter at room temperature
- 3/4 cup powdered sugar
- 1 tsp vanilla
- 1/2 oz dark chocolate, melted
Preparation
Step 1
For Cookies:
Heat oven to 300°. Line two baking sheets with parchment paper..
In a medium bowl, sift both flours, cornstarch, baking powder and salt. Set aside. In a large bowl, use an electric mixer on medium to beat the butter, powdered sugar and vanilla until smooth and lightened slightly in color. Scrape the sides of the bowl as needed during the mixing. mix in the flour mixture just until the flour is incorporated and a smooth dough forms.
For each cookie, roll a level tablespoon of dough between hands into a smooth ball. Place the cookies on the prepared baking sheets, spacing them 2 inches apart. Use a fork to gently flatten the cookies into 1 1/4 inch disks; make an impression with the fork tines in the top of each.
Bake the cookies one sheet at a time, about 30 minutes. The cookie bottoms will be lightly browned. Cool on the baking sheets for 10 minutes. Transfer the cookies to a wire rack to cool completely.
For Frosting:
In a medium bowl, use a large spoon to stir the butter, powdered sugar and vanilla until smooth. Stir in melted chocolate if desired. Turn half of the cooled cookies bottom side up. Use a thin metal spatula to spread a rounded teaspoon of filling evenly over the flat bottom of each. Gently press the flat bottom of the remaining cookies on the filling. Serve at room temperature.