recipe-a-week #10: chocolate 'n' cream sandwich cookies

These cookies are delicious. I'm not the biggest chocolate fan, but these are good. Very sweet, and very good. They're a one-at-a-time-with-something-to-wash-it-down kind of cookie.
I loved working with the dough. The texture was so very lovely.
And I got to use my new cookie sheets.
So, here's the recipe, from April 2009's Everyday Food, with my notes in parentheses, for:

Chocolate 'n' Cream Sandwich Cookies
makes 15 (I had 18) :: prep time 25 minutes :: total time 35 min + chilling

Because there's butter in the cream filling, store these cookies in the refrigerator. For a minty touch (which I meant try but forgot) add a few drops of peppermint oil to the filling.

1 1/4 cups flour, spooned and leveled
3/4 cup cocoa powder, spooned and leveled
1/2 tsp baking soda
1/4 tsp salt
5 tbsp butter, melted
2/3 cup packed light brown sugar
1 large egg
cream filling (below)

1. In a bowl, whisk together the flour, cocoa, baking soda and salt; set aside. In another bowl, stir together butter, sugar, and egg. Add flour mixture, and stir until dough forms.

2. Divide dough in half; roll out between two sheets of parchment paper to 1/4 inch thickness. Stack on a baking sheet, and refrigerate for 30 minutes.

3. Preheat oven to 350, with racks in upper and lower thirds. Line two baking sheets with parchment (oops). Using a 2 inch cookie cutter, cut dough int rounds. Place on sheets, 1 inch apart. Bake until cookies are firm and fragrant, 8-10 minutes, rotating sheets halfway through (again, oops). Transfer to wire racks, and let cool.

4. Spread half the cookies with 1 tbsp cream filling; top with remaining cookies. To store, refrigerate in an airtight container, up to 5 days.

(You can feel free to ignore this information:) per cookie: 211 cal; 7.9 g fat (4.8 g saturated); 2.4 grams protein; 35.1 g carb; 1.7 g fibre

Cream filling: In a large bowl, using an electric mixer, beat 4 tbsp (1/2 stick) butter, room temperature, until light and fluffy. Gradually add 1 1/2 cups confectioner's sugar and 1/4 cup granulated sugar, beating until combined. Beat in 2 tsp vanilla extract.

And try not to eat them all.