Preparation Steps

• For the cookies: In a stand mixer with a cookie paddle, cream the butter and 2 cups of powdered sugar until light and fluffy (about 2 minutes).
• Add the cocoa powder, salt, and vanilla extract; mix until incorporated. Add half of the flour and mix.
• Gradually add the remaining flour, 1/4 cup at a time, until the dough is dry but still holds together. Avoid a sticky dough.
• Divide the dough into 3 equal balls, flatten each into a disk, wrap in plastic, and refrigerate for at least 15 minutes.
• Preheat your oven to 350°F (175°C). Roll out one disk of dough thinly (about 1/8 to 1/4 inch thick) between two pieces of parchment paper.
• Use a 2-inch circle cutter to cut out the cookies. Place them on a baking sheet.
• Bake for 8-9 minutes. Monitor closely as dark cookies can burn easily. Cool the cookies completely on a wire rack.
• While cookies cool, make the filling: Mix the 4 cups of powdered sugar, melted butter, and vanilla in a stand mixer until crumbly. Add water, 1 teaspoon at a time, until the mixture resembles thick, pliable dough.
• Divide the filling in half, form each into a 2-inch wide log, wrap in plastic, and chill while cookies finish cooling.
• Assemble the cookies: Slice the chilled filling log into 1/4 to 1/2 inch thick rounds. Place a cream slice between two cooled cookies and gently press together.
• Repeat assembly with the remaining cookies and filling. Store in an airtight container.