Cream-Filled Cocoa Sandwiches

Preparation info

  • Makes about


    • Difficulty


Appears in

The Cookie Lover's Cookie Book

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

  • About

“Black” cookies with a white filling (below), “white “ ones filled with black (next recipe). Take your pick—or make both, for an Art Deco look.


Cocoa Cookies

  • ¾ cup ( sticks) unsalted butter, softened
  • ¾ cup sugar
  • 2 eggs
  • teaspoons pure vanilla extract
  • cups flour
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • teaspoon salt
  • ½ cup chopped walnuts


    1. Cocoa Cookies: Cream the butter and sugar in an electric mixer at medium speed. Add the eggs, one at a time, then the vanilla. Meanwhile, sift together the flour, cocoa powder, baking powder, baking soda, and salt onto a sheet of wax paper. Lower the mixer speed and add the flour mixture, then the walnuts, mixing just until blended, no longer. Wrap the dough in plastic wrap and chill until firm enough to be rolled out, at least 2 hours.
    2. Preheat the oven to 350°F. Lightly butter three baking sheets (or sheets of aluminum foil); set aside.
    3. Divide the dough in thirds. Place one portion of dough on a well-floured surface, keeping the remainder refrigerated. Roll out the dough to a thickness of inch. Brush off excess flour with a soft, dry pastry brush. Cut out 2-inch rounds of dough with a fluted or plain cookie cutter dipped in flour. Using a floured spatula, transfer the cookies to the baking sheets, spacing them about ½ inch apart. (This dough is quite soft, and must be handled carefully; return the dough to the refrigerator if it becomes difficult to work with.) Repeat with remaining dough, and reroll chilled scraps.
    4. Bake the cookies until set and the centers are dry to the touch, 10 to 12 minutes (do not overbake). Transfer to a wire rack to cool completely. The cookies will become crisper as they cool.
    5. Vanilla or Coffee Cream Filling: In an electric mixer or food processor, blend the butter and sugar until smooth. Add the lemon zest and juice, mixing until smooth. Chill the filling, stirring every few minutes, until slightly firm but still spreadable, about 20 minutes.
    6. Assembly: With a small spatula, top Top half the cooled cookies with the filling, using a small spatula to spread about 2 teaspoons of filling on the flat bottom of each cookie. Top each filled cookie with a plain cookie, pressing the flat bottom lightly onto the filling. Refrigerate briefly to firm up the filling; then store and serve at cool room temperature. (In warm weather, these cookies should be refrigerated.)