Ingredients:
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Directions:
Preheat the oven to 375 degrees.
Sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter until light and fluffy, about 2 minutes. Add egg, and beat to combine. Slowly add dry ingredients, and beat until dough is thoroughly combined.
Using a ¼-ounce ice-cream scoop, drop dough onto Silpat baking mats or parchment-lined baking sheets, leaving about ½-inch between cookies. Dip the bottom of a glass in sugar, and use it to flatten cookies; they should be about 1/8-inch thick.
Bake, rotating the baking sheets once, until cookies are firm, about 9 minutes. Set aside to cool.
Assemble cookies: Using a pastry bag fitted with a coupler, pipe about 1 teaspoon of filling onto the bottoms of half the cookies. Press the bottoms of remaining cookies onto filling, creating sandwiches. |
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