Posted by: MissCarlotta | April 24, 2015

And now back to our regularly scheduled baking.

Yes, I do know that it has been years since my last confession update.  In my defense, this originally started as a one year and then done project.  So here’s the scoop to bring you up to date.  Ben, started working from home, and then after a couple years while we were on hiatus it was mostly just holiday and gift baking on the cookie front.  But now… Ben is back working at an office, which also just happens to be the old office and so… the cookies are back!

The first cookies to head into the office (just in time for a real TGIF) are chocolate and vanilla sandwich rounds which are a tribute to Go stones, as his new cube mate enjoys the game.

You will make two batches of cookies (and two batches of frosting filling) to make both the chocolate and the vanilla.



Stacked for your deliciousness

Stacked for your deliciousness

  • 1/2 cup butter softened
  • 3 ounces cream cheese softened
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 1/2 teaspoon vanilla
  • 2 3/4 cup flour
  • 1/4 cup unsweetened cocoa* (for chocolate version only)

Buttercream Frosting Filling

  • 1/2 cup butter softened
  • 1 teaspoon vanilla
  • 2 1/2 cups powdered sugar (vanilla frosting) OR
  • 2 1/4 cups powdered sugar (chocolate frosting)
  • 1 to 2 tablespoons of milk
  • 1/4 cup unsweetened cocoa powder (chocolate frosting)



  1. Combine butter and cream cheese together.
  2. Add sugar, then eggs and vanilla
  3. Slowly add in remaining dry ingredients.  Be aware that this dough will be very firm as you get the last of the flour, and depending on your mixer you may need to work some in by hand.
  4. Chill dough for 2 hours or more.
  5. Roll out dough to 1/8th inch thick on a lightly floured surface.  Cut out your cookies to approximately 1 1/2inch round*.
  6. Bake for 6 to 7 minutes at 375ºF (190ºC) on an ungreased cookie sheet.
  7. Transfer to wire rack to cool
  8. Frost the backside of one cookie, and then sandwich a second cookie on top.


  1. Whip your softened butter until fluffy
  2. Mix in the vanilla.
  3. Slowly mix in the sugar (and cocoa for the chocolate filling) As your frosting gets too stiff, add in the first tablespoon of milk.  Finish adding in the sugar, and just enough of the second milk tablespoon to give your frosting a nice spreading consistency.
Necessity is the Mother of Invention

Necessity is the Mother of Invention

*As some people may remember or just plain know… I have a rather large number of nifty cookie cutters (I even recently bought one shaped like a mouse) but for whatever reason, I do not own any plain old round circular cookie cutters.  This means my framed eggs are stars or hearts or even cat shapes….  every time a recipe calls for a round cookie cutter I find something to improvise.  For my larger Lemon cookies it was an espresso cup, but for this one, it was this spice shaker/toothpick holder.  Just unscrew the top and voila!  (I also briefly considered a flute glass)



  1. Thanks so much for the recipe! I can’t wait to try them ~ my husband loves Oreos and I guarantee he will love these 🙂

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