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Work carefully when handling these delicate and tender mini-sandwich cookies.
Combine flour, 1/2 cup butter, 2 tablespoons sugar and whipping cream in bowl; beat at medium speed until well mixed. Add melted chocolate; continue beating until well mixed.
Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate at least 1 hour until firm.
Heat oven to 400ºF.
Place sugar in shallow dish. Roll out dough, one-half at a time, on well-floured surface (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with small (1 1/4-inch) round cookie cutter. Place rounds in sugar; gently turn to coat both sides. Place cookies 1 inch apart onto ungreased cookie sheets. Prick each 3 times with fork.
Bake 5-6 minutes or until set. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Combine all filling ingredients in bowl. Beat at medium speed until creamy. Spoon 1 teaspoon filling onto bottom-side of 1 cookie; top with another cookie, bottom-side down. Repeat with remaining cookies.
Dietary Fiber: 0g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3571
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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