Bahan
Tepung 1 1/4 cangkir semua tujuan-(menyendok dan diratakan), ditambah lagi untuk perkamen
3/4 cangkir coklat tanpa pemanis bubuk (menyendok dan diratakan)
1/2 sendok teh baking soda
1/4 sendok teh garam kasar
5 sendok makan mentega tawar, dilelehkan
2/3 cangkir dikemas gula coklat muda
1 telur besar
Cream Filling
cara membuat
Whisk together the flour, cocoa powder, baking soda, and salt. Stir together butter, sugar, and eggs. Add the flour mixture into the butter mixture, and stir to combine. Knead until dough forms. Divide the dough into two; roll out each half between 2 sheets of lightly floured parchment eighth-inch thick. Transfer to a baking sheet, and refrigerate until firm, about 30 minutes.
Preheat oven to 350 degrees with rack in upper and lower thirds. Cut 1-, 1 1 / 2- and 2-inch heart shape, make sure you have an even number in each size to a total of thirty-four 1-inch, three-four 1 1/2-inch, and twenty -eight cookies 2 -inch, Rerolling memo once. Place cookies 1 inch apart on parchment-lined baking sheet and freeze until very firm, about 15 minutes.
Bake until firm and fragrant, about 8 minutes for 1-inch cake, cookies 10 minutes to 1 1/2-inch, and 12 minutes for 2-inch cake, rotating halfway. Let the cake cool completely in the cake sheets set on wire rack. Spread or pipe (using a pastry bag and a small plain tip), filling to the bottom side of half the cookies, and sandwiches with the remaining cookies, pressing gently. Cookies can be stored in an airtight container at room temperature up to 1 week.
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