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Ingredients

Directions

  • Line 4 baking sheets with parchment paper. Make cookies: Whisk together flour, cocoa powder, and salt in a medium bowl. Cream butter and confectioners' sugar with a mixer on medium-high speed until light and fluffy, about 5 minutes. Scrape down sides of bowl. Add eggs one at a time, beating to combine after each addition and scraping down sides of bowl; then beat in vanilla. Slowly add flour mixture, beating until combined.

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  • Turn out dough, and divide in four. Shape into flat rectangles, and wrap each in plastic wrap. Freeze until firm, about 15 minutes.

  • Working with one piece at a time, roll dough to 1/8-inch thickness on a lightly floured work surface. Using a pastry cutter, cut dough into 1 1/2-by-2 1/2-inch rectangles. (Return dough to freezer for several minutes if it softens.) Transfer to prepared baking sheets, spacing cookies 1 inch apart. Place baking sheets in the freezer until dough is firm again, about 15 minutes. Brush off excess flour. While dough is chilling, preheat oven to 325 degrees.

  • Bake cookies, rotating sheets once, until edges are firm, about 12 to 14 minutes. Let cool briefly on baking sheets, then transfer to a wire rack and let cool completely. While cookies are cooling, make filling.

  • To assemble cookies, spread 1 1/2 teaspoons of filling on the underside of a cookie. Sandwich filling with another cookie. If desired, drizzle assembled cookie sandwiches with chocolate, and refrigerate until set.

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