Ingredients: 1 cup butter, softened. 1/2 cup powdered sugar. 2 cups all-purpose flour. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup chocolate chips or chopped chocolate. 1 tablespoon heavy cream.
Instructions: Preheat the oven to 325F 165C. In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and mix well. Gradually add the all-purpose flour and salt, mixing until just combined. Form the dough into a ball, flatten it slightly, wrap in plastic wrap, and refrigerate for about 30 minutes. Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness. Using a cookie cutter, cut out an even number of cookie shapes. For half of the cookies, use a smaller shape to cut out the centers these will be the top cookies. Place the cookies on a baking sheet lined with parchment paper and bake for about 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. In a microwave-safe bowl, melt the chocolate chips or chopped chocolate in 20-second intervals, stirring in between, until smooth. Stir in the heavy cream to create a smooth and glossy chocolate filling. Spread a small amount of the chocolate filling on the bottom whole cookies. Top with the cut-out window cookies, pressing gently to sandwich them together. Allow the chocolate filling to set before serving or storing.
