Chocolate Whirls

• Additional Picture 1

Recipe:

for the cookies:

• 1 cup unsalted butter, softened
  
• 1/2 cup confectioners sugar
  
• 1 oz. bittersweet chocolate, melted
  
• 1 1/2 cups all-purpose flour
  
• 2 tbsp cocoa powder
  
• 3 tbsp cornstarch
  
• 2 tbsp confectioners sugar (for dusting)

for the filling:

• 1 cup unsalted butter, softened
  
• 1 1/2 cup confectioners sugar
  
• 1 oz. bittersweet chocolate, melted

1. Preheat oven to 350 degrees F. Beat butter and sugar until light and fluffy. Stir in melted chocolate. Sift the flour, cocoa powder, and cornstarch and stir into the creamed mixture.
   
2. Pipe the mixture using a 3/4-in. fluted nozzle into 2-in. rosettes spaces 2-in. apart on a non-stick cookie sheet (I used parchment paper).
   
3. Bake for 10-12 minutes.
   
4. For the filling: Beat butter and confectioners sugar, then stir in the chocolate. Spread the filling onto the bottom half of the cookies, and then sandwich together with the other halves.
   
5. Dust with 2 tbsp of confectioners sugar.