Preparation Steps

• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the egg and vanilla extract until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Cover the dough and refrigerate for at least 30 minutes.
• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
• Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness.
• Using a cookie cutter (or a knife), cut out oval shapes. Place them about 1 inch apart on the prepared baking sheets.
• Bake for 10-12 minutes, or until the edges are lightly golden.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
• For the filling: Melt the semisweet chocolate and butter in a heatproof bowl set over a saucepan of simmering water (double boiler), or in the microwave in 30-second intervals, stirring until smooth.
• Once the cookies are completely cool, spread a thin layer of the chocolate filling on the flat side of one cookie, then top with another cookie to form a sandwich. Repeat with remaining cookies.
• Let the filled cookies sit at room temperature for the chocolate to set.