Chocolate slice-and-bake wafers filled with luscious homemade buttercream make a delicious combination.
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3/4 cup Land O Lakes® Butter, softened
3/4 cup sugar
1 large Land O Lakes® Egg
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
1/4 cup Land O Lakes® Butter, softened
2 to 3 teaspoons Irish cream liqueur
Powdered sugar, if desired
*Substitute 2 to 3 teaspoons very strong brewed cold coffee.
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 1 teaspoon filling on cookie, top with second cookie. Press together gently. Sprinkle with powdered sugar, if desired.
- 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.