Cream together:
1 cup butter
1 ½ cups sugar
Add and blend well:
2 eggs
2 tsp. vanilla
Stir together and then add to creamed mixture:
2 ½ cups flour
½ cup unsweetened cocoa (not cocoa mix!)
1 ½ tsp. baking powder
½ tsp. salt

Divide dough into four parts, wrap each snugly in plastic wrap and refrigerate until firm.

Work one package at a time. Break off a piece of dough and shape into balls about 1-inch inn diameter. Place balls on the cookie sheet, leaving about 2 inches between each. Find a glass with a flat bottom, dust bottom generously with flour and use it to flatten each ball to about ¼ inch thick.

Bake at 350? for 8 minutes, watching carefully so bottoms won’t burn.

Brush crumbs off the wrong sides of the cookies. Spread Cream filling on the wrong sides of half of the cookies and cover with the remaining cookies.


Stir all the ingredients together and beat until smooth and spreadable.
¼ cup buttered, softened
2 tsp. vanilla
3 T. heavy cream (substitutions are very disappointing)
2 ½ cups powdered sugar

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