Ingredients

• 1 cup butter
• 1/4 cup shortening
• 1 1/2 cups granulated sugar
• 1/2 teaspoon almond extract
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon salt
• 3/4 teaspoon baking powder
• 2/3 cup cocoa
• 3 or 3 1/2 cups flour

• 3 tablespoons butter
• 1 cup Barney Butter Smooth or Chocolate Blend Almond Butter
• 2/3 cup powdered sugar
• 1 teaspoon vanilla extract

Directions

1. Cream butter, shortening, and sugar together.
2. Add eggs and vanilla. Mix well.
3. Add baking powder and salt and mix again.
4. Stir in the cocoa until well blended.
5. Add flour 1 cup at a time. IF YOU ARE GOING TO MAKE COOKIES RIGHT AWAY, ADD 3 1/2 cups flour. If you are going to "chill" the dough, or just wait for another day to make your cookies, STOP AT 3 cups. It will be totally soft and look all wrong, and you will want to ignore me completely and add more flour, but I'm telling you -- DON'T DO IT. Practice self-restraint. You will be glad you did, and I will be proud of you.
6. Roll out on a lightly floured surface. Bake at 375F for 6 1/2 minutes. (I roll my cookies 3/16" thick.)

1. Beat together the butter and almond butter until combined and smooth.
2. Sift the powdered sugar into the bowl and beat again for a couple of minutes.
3. Mix in vanilla extract.
4. Take one cookie and spread almond filling on top.
5. Seal with icing
6. Add the second cookie for the top.