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Shortbread: Shortbread Sandwiches

Source of Recipe

Rosie's Cookie Book


List of Ingredients

COOKIE:
1 cup unsalted butter, cold, cut 16 pieces
1 cup powdered sugar
2 teaspoons vanilla
2 1/2 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt

FILLING:
8 ounces bittersweet chocolate
2 tablespoons + 2 tsp oil


Recipe

Place flour, powdered sugar, baking powder and salt into food processor, blend well. Scatter butter over flour and add vanilla, then process until dough just comes together, 30-40 seconds. Place 2 foot length of waxed paper on work surface. Shape dough into rough log 13-14 inches long (or into two logs each 6-7 inches long) along the length of one side of paper. Roll dough up in waxed paper, and twist ends like a hard candy wrapper. Refrigerate dough for 2 hours. Remove log from fridge. Using hands, roll wrapped dough back and forth to smooth out and round the cylinder. Refrigerate for another three hours or overnight.

Fifteen minutes before baking, preheat oven to 350ºF. Remove cookie dough from fridge, unwrap it and cut into slices that are a scant 1/4" thick. Place one inch apart on baking sheets, and bake until edges are golden and centers firm, 15-17 minutes. To test doneness, remove a cookie from sheet and cut in half; there should be no doughy strip down center. Cool on baking sheets. While cookies are cooling, melt chocolate; remove from heat and whisk in oil till smooth, then let sit 20 minutes to reach spreading consistency. When cookies are totally cooled, turn half upside down. Spread each bottom half with 1 tsp of filling and top with remaining cookies; do not press down. Let set for 2-3 hours (or 1 hour in fridge). Store airtight in freezer up to 2 weeks.