Chocolate Sandwich Cookies

Line 2 rimless baking sheets with parchment paper or grease; set aside.

In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla.

In separate bowl, whisk flour, cocoa powder, baking powder and salt ; stir into butter mixture in 2 additions. Divide in half; flatten into squares. Wrap each and refrigerate until firm, about 30 minutes.

On floured surface, roll out each half of the dough into 10-inch (25 cm) square. Cut into 4 strips; cut across strips at 1-inch (2.5 cm) intervals to make 40 pieces. Place, 1 inch (2.5 cm) apart, on prepared pans. Refrigerate until firm, about 30 minutes.

Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway though, until edges begin to darken, 8 minutes. Transfer to racks; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)

Place chocolate in heatproof bowl. In saucepan, bring cream to boil; stir into chocolate until melted. Spread 1 tsp (5 mL) onto half the cookies. Top with remaining cookies; press to reveal filling. Dip 1 end of cookie into chocolate then into sprinkles. Let harden on rack.

Additional information : Tip: Unless otherwise noted, cookies can be stored between waxed paper in airtight container for up to 5 days or frozen for up to 1 month.

Source : Holiday Celebrations: 2007