Yield – about 3 dozen mouthwatering sandwich cookies
- 250g Butter, salted
- 250g Brown Sugar (dark, if possible)
- 4g Salt
- 75g eggs (roughly 1.5 eggs)
- 4g Vanilla Extract
- 375g Pastry Flour (All-purpose works too, just reduce by ~15g)
- 1/4 teaspoon Baking Soda
- 85g Dark Chocolate
- 85g Butter, softened
- 2 cups Powdered Sugar (may need a little more or less)
- Pinch of salt (to taste)
- A few drops of balsamic vinegar.
- Beat butter, brown sugar and salt until fluffy.
- Fold in eggs and vanilla.
- Sift the flour and baking soda together, and then fold them in.
- Lay out a long sheet of plastic wrap. Scoop dough onto the plastic — encase it, shape and roll it into a tube that is about 2 inches wide. Chill it in the freezer or fridge overnight.
- Let the dough warm up on the counter for about 15 minutes. Before unwrapping it, roll it on the counter to smooth the edges.
- Unwrap and cut off 1/4-inch thick disks. Lay on an unlined baking sheet.If needed, flatten with a sugar-coated base of a glass.
- Sprinkle the cookies lightly with sugar and a touch of salt.
- Bake for 12 minutes at 350 degrees.
While the cookies are baking and cooling…
- Melt the butter until it just starts to boil.
- Cut the chocolate into little chunks and put it in a large mixing bowl.
- Pour the hot butter over the chocolate and let it stand for about 5 minutes to melt it.
- Stir until smooth and let it stand for another ~30 minutes, until it is “spreadable”,
- Whip in the balsamic vinegar and powdered sugar.
- Adjust to taste with salt — it should not be salty, but it should have a teeny bit of edge to it.
- Adjust the texture — it should be about the same consistency as whipped potatoes. If it’s soft or soupy, whip in more powdered sugar. If it’s crumbly and dry, whip in a few drops of water.
- Put about a tablespoon of frosting between two cookies.
- Devour immediately or, potentially at the cost of your relationship, hide them and devour them slowly. Your choice.