Chocolate Cream Cookies
makes 20-24 cookies


1-2/3 cups all purpose flour
3/4 cup unsweetened cocoa powder
2 sticks butter, softened to room temperature
1/2 cup sugar



1-8 ounce package cream cheese, softened to room temperature
3 cups confectioner’s sugar


In a medium bowl, cream together the butter and sugar until it is light and fluffy. This is indicated by there being very little granulation of the sugar left in the mixture and the color turns a pale yellow. Sift together the flour and cocoa. With mixer running, slowly add the dry ingredients until the dough starts to form. Turn dough onto floured surface and knead gently. Pat into a ball, cover with plastic wrap and refrigerate for at least 4 hours.

Preheat oven to 350ºF. Cut dough in half. And it out on a lightly floured surface to 1/3 inch thickness. Cut into desired shapes, squares, circles, or triangles and put on ungreased baking sheet. Bake for 15 minutes. Remove from oven and let cool on baking sheet for 5 minutes before you transfer the cookies to cooling racks.

While cookies are baking, blend the cream cheese and confectioner’s sugar together with a fork until a stiff icing forms. Spread the underside of a cookie with icing and top with another cookie. Continue until everything is gone; cookies, icing, fingers, etc.