Ingredients
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Sugar Cookie Layer
1 cup butter (no substitutes)
1 cup sugar
3 eggs
1 1/2 teaspoons vanilla
3 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
Chocolate Shadow Cookie Layer
2 unsweetened chocolate squares (1 oz each)
1/3 cup butter (refrigerator temp for electric mixer, slightly softened for hand mixing, margarine or shortening can)
6 ounces cream cheese
1 cup sugar
1 egg
1 1/2 teaspoons vanilla
2 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Preparation
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Starting with sugar cookies:
Cream butter and sugar well.
Beat in eggs and vanilla.
Sift together flour, baking powder and salt; gradually add to creamed mixture.
Cover and chill dough for at least 3 hours or overnight.
About an hour before you want to start baking make chocolate cookies:
Melt chocolate in a double boiler or very slowly in the microwave; set aside to cool.
Cream butter, cream cheese and sugar well. Add chocolate.
Beat in egg and vanilla.
Sift together flour, baking powder and salt; gradually add to creamed mixture.
Fill cookie press and form cookies on ungreased cookie sheets. Chill for 30 minutes.
Preheat oven to 375\u00b0F
While chocolate cookies are chilling, roll the sugar cookie dough out onto a lightly floured pastry mat to about 1/8-1/4\" thickness.
Cut out with a 2\" round cookie cutter.
Place on ungreased baking sheets.
Lift chilled chocolate cookies with a spatula and place on top of each sugar cookie.
Bake at 375\u00b0F for about 10 minutes.
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