Stareos

• 1 1/2 cups flour, plus some for work surface
• Pinch of salt
• 1/2 cup cocoa powder, sifted
• 8 ounces unsalted butter (2 sticks), in small pieces
• 1/2 cup sugar, plus 1 tablespoon
• 1 cup mascarpone
• 1/4 teaspoon vanilla extract

1. Sift the flour, salt and cocoa powder together and set aside.
2. Combine the butter and sugar in the bowl of an electric mixer and mix on low speed until blended, about 15 seconds.
3. Add the sifted dry ingredients, and continue mixing on low speed for 3 to 5 minutes, until ingredients form a dough.
4. Put dough on a lightly floured board and roll to a thickness of 1/4 inch.
5. With a 2-inch star-shaped cookie cutter, cut 36 cookies.
6. Scraps can be re-rolled once.
7. Line one or more baking sheets with parchment paper, and put cookies on them.
8. Cookies should not touch but can be close together because they do not spread in baking.
9. Put baking sheets in freezer 1 hour, stacking if necessary.
10. Preheat oven to 250 degrees.
11. Bake the cookies 1 hour, until firm.
12. Remove from oven and allow to cool completely on the baking sheet, at least 2 hours, before filling.
13. Combine mascarpone, sugar and vanilla in a bowl.
14. Spread about a tablespoon of filling on the bottom sides of 18 cookies.
15. Top each with another cookie to make a sandwich.

flour, salt, cocoa powder, butter, sugar, mascarpone, vanilla

Taken from cooking.nytimes.com/recipes/990 (may not work)