Ingredients

COOKIE:

• 2 1/2 cups sifted cake flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/3 tsp cinnamon
• 1/2 cup butter or shortening
• 1 cup sugar
• 2 eggs well beaten
• 3 sq. unsweetened chocolate melted
• 1 tbsp. cream or milk
• 1 egg
• water

BUTTER FROSTING:

• 1/3 cup butter or margarine
• 4 cups powdered sugar
• 1/4 tsp salt
• 2 to 3 tbsp. milk
• 1 tsp. vanilla

Directions

COOKIE:

• Sift flour, baking powder, baking soda, cinnamon together. Cream butter thoroughly.
• Add sugar gradually and cream until light and fluffy.
• Add eggs, chocolate and cream and beat well.
• Add flour a small amount at a time beating after each addition until smooth.
• Chill until firm enough to roll out.
• Roll 1/4″ thick and cut with cookie cutter of your choice. Cut in pairs so one will be the ‘top’ and one will be the ‘bottom’ of the sandwich cookie.
• Mix egg with small amount of water to a consistency to brush on the cookie.
• Brush each of the ‘top’ cookies with egg mixture for glazing and decorate with sprinkles or your favorite confection.
• Bake on ungreased cookie sheet at 350 degrees for 9 minutes.
• When cooled make the frosting below, spread frosting on the bottom and top with additional cookie.

BUTTER FROSTING:

• In bowl cream butter.
• Add remaining ingredients.
• Beat until frosting is smooth and of spreading consistency.
• If necessary, thin with additional milk.

Makes 2 ½ – 3 dozen cookies, using small cookie cutters.