These cookies are inspired by the Austrian tradition of chocolate making and the classic Viennese Whirl cookie. They are decadent and would be great with a dry white Austrian wine. You can substitute the chocolate cream for vanilla or espresso cream for a twist.
1 cup (2 sticks) unsalted butter plus 1/2 stick for filling
1/2 cup confectioner’s sugar plus 1 cup for filling
1 oz bittersweet or semisweet chocolate, melted plus 1 oz for filling
1.5 cups AP flour
2 T Dutch process cocoa powder
3 T cornstarch
For the cookies…
1) Preheat the oven to 350 degrees F. Beat the butter and confectioners sugar together until light and fluffy. Stir in the melted chocolate. Sift the flour, cocoa, and cornstarch together and stir into the creamed mixture.
2) Roll the mixture into one inch balls and place on parchment lined baking sheet. Press the cookies down a bit as they will not expand much in the oven. You can also pipe the cookies using a 3/4 inch fluted nozzle fitted onto a pastry bag.
3) Bake for 10-12 minutes until golden. They will need to firm up slightly before you place them onto a cooling rack.
4) To make filling beat 1/2 stick butter and 1 cup confectioners sugar until light and fluffy. Add 1 oz melted chocolate. Spread mixture onto bottoms of half of the cookies and then place remaining halves on top. Sprinkle with powdered sugar.