for 16 pieces

Dough

100 g	butter, soft
100 g	icing sugar
1 pinch	salt
2	eggs
120 g	white flour
30 g	cocoa powder
¾ tsp	baking powder

Filling

50 g	butter
1	vanilla pod, halved lengthwise, seeds scraped out
200 g	double cream cheese
100 g	icing sugar

How it's done

Dough

Place the butter in a bowl, add the icing sugar and salt, beat using the whisk on a mixer. Add the eggs and continue to beat until the mixture becomes lighter in colour. Combine the flour, cocoa powder and baking powder, mix in.

To shape

Transfer the dough to a piping bag with a smooth nozzle (approx. 14 mm in diameter), pipe approx. 32 mounds (each approx. 4 cm in diameter) onto a baking tray lined with baking paper.

To bake

Approx. 10 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, slide onto a cooling rack along with the baking paper, leave to cool completely.

Filling

Using the whisk on a mixer, beat the butter and vanilla seeds for approx. 2 mins. until pale and creamy. Add the cream cheese and icing sugar, mix. Transfer the filling to a piping bag with a flat nozzle (approx. 10 mm in diameter). Turn over half of the cookies, pipe the filling on top. Cover with the remaining cookies.

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