From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.



  • 1/2 cup softened butter

  • 1/4 cup confectioners' sugar

  • 1-1/4 cups sifted all-purpose flour

  • A few drops of milk

  • 1/2 cup softened butter

  • 1 cup sifted confectioners' sugar

  • 2-1/2 Tablespoons melted semi-sweet chocolate

  • Optional: confectioners' sugar


Preheat oven to 375 degrees.  To make cookies, cream butter and sugar.  Add flour and mix well.  If dough seems stiff, add a few drops of milk.  Place dough in a pastry bag fitted with a large star nozzle.  Pipe dough onto greased baking sheets in small circles, rosettes, or fingers.  Make sure there are even numbers of each shape.  Chill 15 minutes.  Bake ten to fifteen minutes or until golden brown.  Cool on wire rack while making filling.  Cream butter and sugar; add chocolate and mix well.  When cookies are cool, spread filling on the underside of one cookie, and top with an identical one, making a sandwich.  Dust with confectioners' sugar, if desired.

YIELDS:  2 dozen cookies

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