Cookie Ingredients:
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 tsp salt
- 1 egg
- 1 cup whole wheat einkorn flour
- 1/2 cup dark cocoa powder
- 1/2 tsp baking powder
Filling Ingredients:
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
*Note: Filling can be double
Instructions:
For the Cookies:
1. Prepare the Dough:
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the salt and egg, mixing until well combined.
- In a separate bowl, whisk together the einkorn flour, dark cocoa powder, and baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
2. Chill the Dough:
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
3. Shape and Bake:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness.
- Use a cookie cutter to cut out shapes and place them on the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges are set. Allow cookies to cool completely on a wire rack.
For the Filling:
1. Make the Buttercream:
- In a medium mixing bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, beating until the mixture is fluffy.
- Add the vanilla extract and mix until well combined.
Assemble the Sandwich Cookies:
1.Fill the Cookies:
- Once the cookies have cooled completely, spread a generous amount of the buttercream filling onto the flat side of one cookie.
- Top with another cookie, flat side down, to create a sandwich.
- Repeat with the remaining cookies and filling.
Enjoy:
Serve your chocolate einkorn sandwich cookies immediately, or store them in an airtight container for later enjoyment.