And with the final of our 12 Days of Christmas Cookies we're going with Talia Klienplatz again. Not only because she gave us the idea of posting these, but even more because we follow her blog,  her cooking and her restaurant adventures. And we're pretty convinced she knows of what she speaks.

These filled sandwich cookies are partially dipped in melted chocolate and then refrigerated so the glaze can set.


For the Cookies
1 1/2 cups all-purpose flour, plus more for work surface
1/2 teaspoon coarse salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup sifted confectioners' sugar
1 large egg

For the Filling
1/4 cup (1/2 stick) unsalted butter, softened
2/3 cup sifted confectioners' sugar
Pinch of coarse salt
2 tablespoons chestnut cream (creme de marron)

For the Glaze
6 ounces semisweet chocolate, coarsely chopped

Step 1 -
 Make cookies: Sift together flour and salt into a medium bowl; set aside. Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, about 2 minutes. Add sugar; mix until smooth. Mix in egg. Reduce speed to low. Add flour mixture; mix until just combined. Wrap dough in plastic, and refrigerate until firm, about 2 hours.


Step 2 -
 Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to 1/8 inch thick. Cut into 1 1/2-inch rounds. Using a spatula, transfer rounds to baking sheets lined with parchment paper, spacing 1 inch apart.
Step 3 - 
Bake cookies, rotating sheets halfway through, until edges are golden, about 12 minutes. Transfer to wire racks using a spatula; let cool completely.


Step 4 
- Make filling: Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Add sugar, salt, and chestnut cream; mix until smooth.


Step 5
 - Make glaze: Melt chocolate in a small pan over low heat, stirring constantly; set aside.


Step 6 
- Assemble cookies: Spread filling on bottom of half the cookies. Sandwich with remaining cookies. Repeat with remaining cookies and filling. Dip sandwiches a third of the way into the warm glaze; transfer to wire racks set over baking sheets. Refrigerate until set, about 15 minutes.


Yield: Makes about 1 1/2 dozen