Fudge Filled Butter Cookies

Cookies:
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup powdered sugar
2 cups unbleached all purpose flour
1/2 teaspoon almond extract
Pinch of salt

Filling:
4 ounces semisweet chocolate
2 1/2 tablespoons unsalted butter
2 1/2 tablespoons whipping cream
1/2 cup powdered sugar
1/4 teaspoon almond extract

For Cookies: Preheat oven to 350ºF. Beat butter and sugar in large bowl until creamy. Mix in flour, extract and salt, stirring until dough holds together. Form dough by rounded teaspoonfuls into balls. Place balls on ungreased large baking sheets, spacing 2 inches apart. Flatten slightly with bottom of glass. Bake cookies until light brown, about 14 minutes. Transfer sheets to racks and cool 5 minutes. Transfer cookies to racks and cool completely.

For filling: Finely chop chocolate in processor. Combine butter and cream in small saucepan. Bring to a boil. With processor running, gradually add butter mixture to chocolate and process until smooth. Transfer to medium bowl. Add sugar and extract and stir until mixture is smooth. Cool until spreadable, about 5 minutes. Spread about 1 teaspoon filling on flat side of half of cookies. Top with remaining cookies, flat side down, creating sandwiches.

Store in airtight container at room temperature.

Makes about 36

Note: Sent in by "artistathand."

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Things you may need to make this recipe:

Limited Edition Metal Food Processor MP14 from Cuisinart

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