3/4 c. all-purpose flour
3/4 tsp. baking powder
1/8 tsp. salt
6 oz. 30% to 40% cocoa chocolate or milk chocolate
3 tbsp. butter, softened
1/2 c. sugar
1 egg
3/4 tsp. vanilla
Milk Chocolate Sour Cream Frosting (optional)

In medium bowl combine flour, baking powder, and salt; set aside. In a small heavy saucepan or double boiler, heat the chocolate over low heat until melted, stirring constantly. Set aside. In a medium mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Beat in sugar until fluffy. Beat in melted chocolate, egg, and vanilla until combined. Gradually beat in the flour mixture. Divide dough into 4 equal portions. Wrap each portion in plastic wrap and chill in freezer for 20 to 30 minutes (or in refrigerator for 1 hour) until firm enough to handle.

Preheat oven to 350°F. Removing one portion of dough from freezer at a time, shape each portion into a 10-inch long roll. Cut each roll crosswise into 1/4-inch thick slices. Place slices 1 inch apart on ungreased baking sheets.

Bake for 9 to 10 minutes or until edges are set. Cool on cookie sheet for 2 minutes. Gently remove from sheets (cookies will be brittle) and transfer to wire rack to cool completely. If desired, spread 1/2 teaspoon of frosting on half of the cookies; top with remaining cookies.

Makes 72 sandwiches or 144 unfrosted cookies.

Milk Chocolate Sour Cream Frosting:

3 oz. 30% to 40% cocoa chocolate or milk chocolate, chopped
2 tbsp. butter
1/4 c. dairy sour cream
1 c. to 1 1/4 c. sifted powdered sugar

In a medium saucepan melt chopped chocolate and the butter over low heat, stirring constantly. Cool for 5 minutes. Stir in sour cream. Gradually stir in the powdered sugar until mixture is smooth and is a spreadable consistency.