Fudge-filled Cream Wafers

FUDGE FILLING
1/4 c Butter or margarine
2 oz Unsweetened chocolate
1 c Powdered sugar
1 ts Vanilla or dark rum
2 tb Hot coffee or water

Preheat oven to 375’F. Line cookie sheets with parchment paper or leave
ungreased. Place flour in large bowl. Using electric mixer, blend 3/4
butter into flour until it forms pea-size pieces. Drizzle cream over the
butter mixture; toss by hand just until mixed (mixture will look curdled).

Turn dough out onto lightly floured surface; press together to form ball.
(If dough is too soft to handle, cover and refrigerate until firm.) Roll
out dough, 1/3 at a time, to 1/8″ thickness on lightly floured surface.
Cut out with 1 1/4″ round cutter. Dip top of each dough circle in
granulated sugar. Place sugared side up, 2″ apart, on prepared cookie
sheets. Pierce each cookie with fork.

Bake 9-11 minutes or just until edges are very lightly browned. Remove to
wire racks to cool. Prepare Fudge Filling. Spread filling on bottoms of
half the cookies. Top with remaining cookies, bottom sides down, forming
sandwiches.

Makes about 10 dozen sandwich cookies.

FUDGE FILLING: Melt 1/4 cup butter and chocolate in small bowl over hot
water. Stir until smooth. Blend in powdered sugar and vanilla. Stir in
coffee until filling is spreadable, but not too soft.

From Favorite All Time Recipes – Homemade Holiday Cookies, Publication
International, Ltd., ISBN 0-7853-0147-X.