These cookies are really good and really easy to make. The cookie recipe is one from epicurious.com that is part of a recipe for chocolate candy cane cookies. The filling recipe I modified to make cinnamon instead of peppermint. Try them this weekend. ---Karly CHOCOLATE-CINNAMON SANDWICH COOKIES Cookies 1 ¾ cups all-purpose flour ½ cup unsweetened cocoa powder (preferably Dutch-process) ¼ teaspoon salt 1 cup sugar ¾ cup (1 ½ sticks) unsalted butter, room temperature 1 large egg Filling 1 cup powdered sugar ¾ cup (1 ½ sticks) unsalted butter, room temperature 1 ½ teaspoons cinnamon Preheat the oven to 350 degrees. In a bowl, whisk together the flour, cocoa power, and salt. Set aside. In another bowl, beat the butter and sugar together with a mixer until light and fluffy. Beat in the egg. Add the flour mixture and beat until blended (I found that after a certain point, I had to mix it with my hands). Scoop the dough by tablespoonfuls and roll into balls. Place on cookie sheet lined with parchment paper. Using the bottom of a glass, flatten the cookies until they’re about 2-inch rounds (the edges will crack some). Bake at 350 degrees for 9-11 minutes, or until the cookies no longer look wet, and a small indentation appears on the top of them when lightly pressed with fingers. Cool completely on racks before filling. In a medium bowl, beat the butter, powdered sugar, and cinnamon with a mixer until well blended. Spread filling on one cookie and top with another. Store them in an airtight container. Printer-Friendly Version: 
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To Ponder..."Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg  Archives
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