Chocolate Sandwich Cookies

Mix

• Using a hand mixer, beat the softened butter and sugar together in a medium sized mixing bowl until fluffy.
  5 T unsalted butter, 1/4 cup granulated sugar
• Add the egg yolk and vanilla, and mix well.
  1 egg yolk, 1/4 t vanilla extract
• In a separate bowl, or on a sheet of paper, sift the flour, cocoa powder, and baking powder. 
  2 T dutch cocoa powder, 1/2 cup all purpose flour, 1/4 t baking powder
• Add the powder to the butter mixture and use a wooden spoon or a silicone spatula to combine.
• Once the dough has come together, place in a gallon size zip bag, and roll out to about 3-5 mm thickness (based on preference, if you want crunchier or softer cookies).
• Chill in the refrigerator for one hour. 

Bake

• After chilling, preheat the oven to 350 degrees F, and remove the dough from the bag.
• Use small cookie cutters to cut shapes out of the dough.
• Place on a cookie sheet with parchment paper.

  This is a small batch recipe, so using smaller cookie cutters will result in more sandwich cookies.
• Bake for 10 minutes.

  Allow to cool, and move to a wire rack.  
• Note: roll out the remaining dough, rechill, cut, and bake. 

Orange Buttercream

Mix

• In a small mixing bowl, cream the butter until it is light and fluffy.
  3 T unsalted butter
• Add a half cup of powdered sugar, along with the orange zest and vanilla, and beat until combined.  
  1.5 cups powdered sugar, 1 t orange zest, 1/2 t vanilla extract
• Add another half cup, mix, and add the remainder and beat until combined.
  1.5 cups powdered sugar
• Finally, add the orange juice and beat to combine.
  4 t fresh squeezed orange juice

Assemble Cookies

• Put the buttercream into a small zip bag and cut a small tip off the bottom corner of the bag.

  Have the cookies prepared, by flipping them over and matching them up.
• Pipe the buttercream onto one cookie, and sandwich it with the other cookie.
• Place in the refrigerator to chill and harden.

  Some people say you should never serve buttercream refrigerated, but I think it works great in this recipe, and it keeps it from gushing out the sides. If chilled buttercream isn't your thing, keep it room temperature.