Chocolate Sandwiches

I was initially disappointed with these cookies, but after some time in the refrigerator, they were perfect! They definitely are better cold, so keep them in the fridge. I made them to take to a tailgate before a concert and they were a hit with our friends that we were with! Michael loves white chocolate, so he gave them two thumbs up. This recipe makes 3 dozen, so make sure you have lots of people to eat them. They are very rich, so one hits the spot. My pastry bag broke, so these are not very attractive, next time I will try harder on the decorations!

1 3/4 cups all purpose flour, plus more for work surface

1/4 cup unsweetened Dutch processed cocoa powder

1/2 tsp baking powder

1/4 tsp coarse salt

1 stick unsalted butter

1 cup sugar

1 large egg

1 tsp vanilla extract

1 bag white chocolate chips

1/2 cup heavy cream

Sift flour, cocoa powder, salt, and baking powder into a large bowl. Set aside. Put butter and sugar in bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. Halve dough and wrap in plastic. Refrigerate about an hour.

Preheat oven to 325 degrees. Roll dough on a lightly floured surface to 1/8 inch thick. Cut into 1.5 inch squares. Space 1 inch apart on baking sheets lined with parchment paper. Refrigerate 30 minutes. Wrap scraps in plastic and refrigerate 30 minutes; reroll and cut. Bake until edges just begin to brown, about 12 minutes. Cool on sheets on wire racks.

Put 9 oz chocolate in medium bowl. Bring cream to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Chill until spreadable, about 1 hour, stirring occasionally. Spread onto bottom half of the cookies. Sandwich with remaining cookies.

Melt remaining chocolate over a double boiler. Fill a small pastry bag fitted with a round tip with melted chocolate. Decorate cookies. Refrigerate in an air tight container for up to one week.