Chocolate Sandwich Cookies
Adapted from Smitten Kitchen via Retro Desserts
For the chocolate wafers:
2 1/2 cups all-purpose flour
1 cup unsweetened Dutch process cocoa
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
12 ounces (2 1/2 sticks) room-temperature, unsalted butter
2 large egg
Preheat to 375°F.
In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
Divide dough into two pieces and roll into a log. Wrap with plastic wrap and refrigerate for about an hour or more. Remove one log at a time from refrigerator and cut int discs. Place on cookie sheet two inches apart. I used parchment. Bake for nine minutes.
Fill as desired.