| 1) To make the cookies: Beat together the butter, sugar, cocoa, salt, and flavorings for several minute, until well combined. Scrape the sides and bottom of the bowl. |
| 2) Add the egg and beat for about 5 minutes, until the mixture is fluffy. |
| 3) Stir in the flour and nuts. |
| 4) Cover the dough, and refrigerate for 30 minutes. Towards the end of the chilling time, preheat the oven to 375°F. |
| 5) Press 1 teaspoonful of chilled dough into the bottom and up the sides of each mold. Place the molds, dough side up, on a baking sheet. |
| 6) Bake the cookies for 10 to 12 minutes, until they appear set. Cool for a few minutes, then push on the wider edge of each cookie to pop it out of the mold. |
| 7) While the cookies are cooling, make the filling. Heat the cream until steaming; a microwave works well here. Add the chocolate, stirring until it melts. Reheat briefly on low heat if the chocolate doesn't completely melt. Cool until the mixture thickens somewhat, whisking often. |
| 8) Spread a bit of the chocolate on the flat side of half the cookies. Let them sit for a few minutes to partially set up, then top filled cookies with unfilled cookies, to make sandwiches. |
| Yield: 5 dozen cookies. |
Ingredients 
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