Make 48 petite cookies. If you have time, double the recipe; they'll go fast!
Ingredients
1 cup (2 sticks) butter, room temperature
1 cup powdered sugar
1 egg yolk
½ teaspoon vanilla
⅛ teaspoon salt
2 cups all-purpose flour
½ cup cornstarch
1 teaspoon heavy cream
⅛ cup unsweetened cocoa powder
White chocolate and dark chocolate (optional)
Instructions
Heat oven to 350 F.
In a large bowl, beat together the butter and powdered sugar until smooth and creamy.
Add the egg yolk, vanilla, and salt. Mix well, scraping sides of bowl.
Add flour and cornstarch, and mix until completely incorporated.
Remove half of the dough and place it in a small bowl.
To the dough in the large bowl, add 1 teaspoon cream and the cocoa powder. Mix well. Cover the large bowl with plastic wrap and set aside.
Roll the vanilla dough out between two large pieces of parchment paper, about ⅛-inch thick, and cut out 6 large circles – about 4-1/2 inches across – using a small bowl, sour cream container, or margarita glass! Place them on a plate and keep them covered with plastic wrap. It’s fine to re-roll the dough as long as you’re rolling it between sheets of parchment. (Alternatively, you can separate the dough into 6 equal balls and roll them out separately between parchment.)
Separate the chocolate dough into 6 portions and roll them into balls, then flatten until they're approximately 3" circles.
Working with one piece of each color at a time (keep the rest covered so it won’t dry out) center the chocolate circle over the vanilla circle. There should be at least ½ vanilla dough showing around the chocolate. Slowly bring the vanilla dough up the sides. A knife or spatula works very well for this. Don’t worry if it cracks around the bottom edge; this isn’t pie crust! Use your fingers to press and mold the dough (think Play Doh) until it’s fairly straight and even all the way around the top, Use your fingers to press firmly down on the "filling" while you bring the dough around it. The vanilla dough should stick up a little higher than the chocolate dough.
Crimp the dough all the way around, using the tips of your fingers. Don’t be afraid to press firmly along the sides as you go – this will keep the fluted edge from falling off as it bakes.
With a sharp knife, cut pie into 8 small wedges. Move to an ungreased cookie sheet, spaced at least ½-inch apart. Repeat until the baking sheet is full. The cookies can be quite close together; they don’t spread. Place baking sheet in the freezer for 15 minutes, or refrigerate for 30 minutes.
Bake for approximately 10 minutes, or until the bottoms are just turning light golden brown. Move to a rack to cool.
When all cookies are cool, frost the tops with melted chocolate if desired. Refrigerate briefly to set the chocolate. Add a dollop of white chocolate to the top.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=3988