3/4 cup sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa
1/4 teaspoon salt
1 1/2 cups powdered sugar
2 to 3 teaspoons Irish cream liqueur*
Powdered sugar, if desired
Combine 3/4 cup butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Add flour, cocoa and salt; beat at low speed until well mixed.
Divide dough in half; shape each half on lightly floured surface into 8-inch long square log with 1 1/2-inch sides. Wrap in plastic food wrap; refrigerate 2 hours or overnight until firm.
Heat oven to 325°F.
Cut logs into 1/4-inch square slices with sharp knife. Place squares 1 inch apart onto ungreased cookie sheets. Bake 6-8 minutes or until set.
Combine powdered sugar and 1/4 cup butter in bowl. Beat at low speed, adding enough liqueur for desired spreading consistency. Spread about
filling on cookie, top with second cookie. Press together gently. Sprinkle with powdered sugar, if desired.
*Substitute 2 to 3 teaspoons very strong brewed coffee.
- Make sure not to slice the cookie dough too thick or the cookies will not be crisp.
- To make ahead, prepare cookies as directed; cool completely. Freeze in airtight container up to 1 month. When ready to use, thaw cookies completely. Prepare filling and assemble cookie sandwiches as directed.