Ingredients
For the dough:
115 grams of cold butter
1/2 cup (100 grams) of sugar
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1 cup + 2 1/2 tablespoons (165 grams) of flour
1/4 cup (35 grams) of Dutch cocoa powder
For the filling:
170 grams of butter
1/2 teaspoon of vanilla extract/paste
1/4 teaspoon of salt
2 cups (240 grams) of powdered sugar
Preparation
Dough preparation:
In a mixing bowl with a paddle attachment, mix the cold butter with the sugar and baking soda until it forms a uniform mixture (about 2-3 minutes).
Add the flour and cocoa powder to the mixture and continue mixing until a dough forms, about 3-4 additional minutes.
Roll out the dough to a thickness of 0.3 cm on parchment paper.
Cut out circles with a diameter of 3-4 cm and gently transfer them to a baking sheet lined with parchment paper.
Place the baking sheets in the refrigerator and preheat the oven to 175°C.
Bake the cookies for 9-10 minutes, then remove and allow them to cool completely. Turn half of the cookies upside down.
Filling preparation:
Before making the filling, have the powdered sugar, vanilla extract, and salt ready.
Put the butter in a medium saucepan and heat over low heat. Bring to a boil and continue cooking until the butter stops bubbling (about 2-3 minutes).
Transfer the butter to a mixing bowl through a sieve, add the salt and vanilla extract/paste, and mix using a paddle attachment.
Add the powdered sugar and continue mixing until a soft and uniform mixture is obtained. Use a silicone spatula to scrape the bottom of the bowl if needed.
Transfer the filling to a piping bag and pipe onto the overturned cookies, placing a dollop of filling on each. Sandwich with another cookie.
Allow the cookies to cool and set before serving.
Store in an airtight container at room temperature for up to three days.
**It is recommended to use measuring spoons to get the exact amounts of salt and baking soda**
