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Heavenly Delights




Source of Recipe


Internet


List of Ingredients




¾ cup butter, softened
1½ cups granulated sugar
½ tsp. salt
½ tsp. baking soda
1 egg
1 tsp. vanilla
1/3 cup unsweetened cocoa powder
2 cups all-purpose flour
3 Tbsp. butter, softened
1 3-oz. pkg. cream cheese, softened
2 cups sifted powdered sugar
½ tsp. vanilla
¼ tsp. salt
1 Tbsp. half-and-half, light cream, or milk



Recipe



In a large mixing bowl beat butter with an electric mixer for 30 seconds. Add granulated sugar, ½ teaspoon salt, and baking soda and beat until combined. Beat in egg and the 1 teaspoon vanilla. Beat in cocoa powder and as much flour as you can with the mixer. Stir in any remaining flour. Shape into a 2-inch log (about 10 inches long). Wrap in waxed paper and chill at least 2 hours or up to 24 hours.

Slice dough into 1/8-inch rounds. Place on ungreased cookie sheets. Bake in a 375° oven for 8 to 10 minutes or until edges are firm. Remove and cool on wire racks.

For filling, in another large mixing bowl beat the 3 tablespoons butter and cream cheese with the mixer on medium speed until combined. Gradually beat in the powdered sugar, ½ teaspoon vanilla and the ¼ teaspoon salt. Beat in enough half-and-half to make of spreading consistency. Spread about 1 tablespoon filling on bottom of 1 cookie; top with second cookie, bottom side down. Repeat with remaining cookies and filling. Cover and chill until firm. Store in the refrigerator up to 3 days or freeze for longer storage. Makes about 24 cookie sandwiches.