Rolled and Sliced Cookies
- 1/2 cup butter or margarine, softened
- 1 1/4 cups sugar
- 3 (1 ounce) squares unsweetened chocolate, melted
- 1 teaspoon vanilla extract
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Filling (recipe follows)
Cream butter in a large mixing bowl; gradually add sugar, beating well. Add melted chocolate and vanilla; beat well. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, soda, and salt in a medium mixing bowl. Add to creamed mixture, stirring well. Divide dough in half; wrap in waxed paper, and chill 1 hour.
Roll one portion of dough it 1/8 inch thickness on a lightly floured surface; keep remaining dough chilled until ready to use. Cut with a 2 1/2 inch fluted or round cutter. Place 2 inches apart on ungreased cookie sheets. Bake at 350° for 8 to 10 minutes. Remove from cookie sheets; cool on wire racks. Repeat procedure with remaining dough, and cut out center of each cookie with a 1/2 inch round cutter before baking. Spread filling evenly over bottom of each solid cookie. Top with remaining cookies, bottom sides down, to make sandwiches; press down, to make sandwiches; press down slightly to fill cutouts.
Yield: 1 1/2 dozen.
- 2/3 cup shortening
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/3 cup water
- 1 (16 ounce) package powdered sugar, sifted
Combine shortening, salt and vanilla in a medium mixing bowl; beat at medium speed of an electric mixer until well blended. Add small amounts of water alternately with sugar, beating at low speed until mixture is blended. Beat an additional 8 minutes at medium speed until smooth.
Yield: filling for 1 1/2 dozen cookies.
Note: Filling may be stored in a covered container at room temperature or in refrigerator several days.