Mini Moon Pies

Author Mary Ellen Slayter makes these slightly larger than the original recipe calls for. Working over the course of 2 days, it took her about 3 hours of hands-on time and 5 to 6 hours total to complete, start to finish. A candy thermometer is good to have on hand, but if you don't have one, see the note below. And if you're looking for a simpler version, try assembling the moon pies using store-bought chocolate wafer cookies and Marshmallow Fluff flavored with a teaspoon of vanilla extract, then dunking them in the chocolate coating.

Adapted from a Food Network recipe by Chicago pastry chef Gale Gand.

Makes about 2 dozen 2-inch cookie sandwiches

Cookies

1/4 cup unsweetened cocoa powder

2 tablespoons cornstarch

1 cup flour

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

3/4 cup confectioners' sugar

2 teaspoons vanilla extract

On a sheet of waxed or parchment paper, combine the cocoa powder, cornstarch and flour. Set aside.

In the large bowl of a stand mixer on medium speed, beat the butter and sugar together for 1 minute or until light and fluffy. Add the vanilla extract, mixing until well combined. Reduce the speed to low and, forming a funnel with the waxed or parchment paper, add the dry ingredients to the butter-sugar mixture, scraping down the sides of the bowl as necessary. Beat until the mixture forms a dough. Shape the dough into a disk, place in plastic wrap and chill at least 2 hours or overnight.