Ingredients

2 C. flour
3/4 C. cocoa powder
1 tsp. baking soda
1/2 scant tsp. salt
2 sticks butter, room temperature
2 C. sugar, plus 1/2 C. for rolling cookies
2 eggs
1 tsp. vanilla

Filling:
1 1/4 C. confectioner’s sugar
1/4 C. shortening
1/2 tsp. vanilla
1 to 2 tsp. half and half (or evaporated milk)

Directions

Preheat the oven to 350 degrees. Line cookie sheets with parchment paper. Put 1/2 C. sugar in a small bowl and set aside.

Stir together the flour, cocoa powder, baking soda and salt in a medium bowl. Cream the butter and 2 C. sugar together until light and fluffy. Add the eggs and vanilla and beat to combine. Slow add the flour mixture and mix on low until completely combined. Refrigerate for about 15 minutes.

Shape the cookie dough into about 3/4″ balls and roll each in the set-aside sugar. Bake for 11-12 minutes, until the edges have set and the centers are puffed and starting to crack. Cool cookies on a wire rack. Match like-sized cookies together.

For the filling, in a small bowl combine the confectioner’s sugar, shortening and vanilla. Mix until comes together and is almost creamy (may take a few minutes). Add half-and-half one tsp. at a time until proper consistency for spreading between cookies. Place about 1 heaping tsp. between two cookies and lightly press down. Store in an airtight container with waxed paper between layers.