Biscuit Sandwich Cookies

• 1 cup all-purpose flour
• 1/4 cup sugar
• 1/2 teaspoon coarse salt
• 4 tablespoons cold unsalted butter, cut into small pieces
• 1/4 cup plus 1 tablespoon heavy cream
• 1/2 teaspoon pure vanilla extract
• 1 egg yolk
• 8 ounces finely chopped milk chocolate, melted, or 3/4 cup chocolate-hazelnut spread

1. Put flour, sugar, and salt in the bowl of a food processor and pulse to combine.
2. Add butter and pulse to form coarse crumbs.
3. With machine running, pour in 1/4 cup cream and the vanilla and process until dough almost comes together.
4. Remove dough from processor and bring together on a work surface.
5. Roll dough between two floured sheets of parchment paper until 1/16 inch thick.
6. Using a 2 1/2-inch fluted round cookie cutter, cut 36 circles, rerolling scraps as necessary.
7. Place rounds on parchment-lined baking sheets and transfer to freezer to chill until firm, about 15 minutes.
8. Preheat oven to 325F.
9. Combine egg yolk and remaining tablespoon heavy cream in a small bowl.
10. Brush tops of cookies with yolk mixture and bake until golden brown, 15 to 20 minutes.
11. Let cool on sheets on wire racks.
12. Spread 1 heaping teaspoon melted chocolate on undersides of half of cookies.
13. Sandwich with remaining cookies.
14. Refrigerate until set, about 15 minutes.
15. Cookies can be stored between layers of parchment in airtight containers at a cool room temperature up to 3 days.

flour, sugar, coarse salt, cold unsalted butter, heavy cream, vanilla, egg yolk, milk chocolate

Taken from www.epicurious.com/recipes/food/views/biscuit-sandwich-cookies-389277 (may not work)