Ingredients
Scale
For the cookies
- 7 oz. (200g) butter, cold
- 1/2 cup (100g) confectioner’s sugar
- pinch of salt
- 1 sachet of vanilla sugar (1 tsp. vanilla extract)
- 2 cups (275g) all-purpose flour
- 1 egg yolk
- 2 tbsp. cocoa powder
- red food color (e.g. wilton)
For the filling
- 1 1/4 cups (150g) confectioner’s sugar, sifted
- 2/3 cup (150g) butter, at room temperature
- seeds of a vanilla bean pod
Instructions
- Cut the butter into small pieces and add together with the confectioner’s sugar, vanilla sugar (or vanilla extract), salt and egg yolk to a large bowl and knead until well combined. Sift the flour and cocoa powder on top and mix. Add some food color and mix in. Knead (with your hands) until you get a nice and smooth dough. Place in the fridge for about 1 hour.
- While the dough is cooling, prepare the filling by mixing the confectioner’s sugar, vanilla seeds and butter on high speed until light and fluffy. Place in the fridge as well.
- Preheat the oven to 390˚F (200°C). Prepare 1-2 baking sheets with baking parchment. Roll out the dough on a floured surface with a thicknes of about 0.12 inch (3mm). Cut out round pices with a cookie cutter and place on the prepared baking sheet (continue until all dough is used and you have an even number of cookies). Bake the cookies for 10-12 minutes. Take out of the oven and let cool down.
- Take two cookies and place a good amount of filling on one of the cookies and press the other one carefully on top. Store the cookies in the fridge. Take out of the fridge for about 30 minutes before serving.
Notes
- Enjoy baking!