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Oh, Recreate Excellent O-shaped chocolate sandwich cookies with this recipe.

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▼CHOCOLATE SANDWITH COOKIES RECIPE▼
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Ingredients:
Cookie:
•¼ teaspoon salt
•1 ⅓ cups Dutch processed cocoa powder
•2 ½ cups all purpose flour
•2 sticks softened, unsalted butter
•2 cups sugar
•2 eggs
•2 teaspoons vanilla extract

Filling:
•1 stick softened, unsalted butter
•½ cup lard
•3 cups powdered sugar
•1 teaspoon vanilla extract

Directions:
Cookie:
•In a bowl, stir together the salt, Dutch processed cocoa powder and 1 ½ cups of all purpose flour. Then, set aside.
•Using a stand mixer with the paddle attachment, mix on high the softened, unsalted butter and sugar until the mixture is light and fluffy.
•Add 1 egg and mix on high for a minute.
•Add the other egg and mix on high for a minute.
•Add the vanilla extract and mix on medium for 15 seconds.
•Add the salt/cocoa/flour mixture and mix on low until just combined.
•Place the dough between 2 sheets of parchment paper and flatten the dough.
•Refrigerate the dough for at least an hour.
•Line cookie sheets with parchment paper.
•Sprinkle flour on a flat surface.
•Place the dough on the flour.
•Sprinkle flour on the dough.
•Roll out the dough until it is about ⅛ of an inch in thickness.
•Cut out circles in the dough.
•Place the circles of dough on the parchment lined cookie sheets.
•Refrigerate the cookie dough circles for 20 minutes.
•Preheat an oven to 325 degrees.
•Bake the cookies in a 325 degree oven for 20 minutes.
•Let cool for 5 minutes before transferring to a wire rack to cool to room temperature.

Filling:
•Using a stand mixer with the paddle attachment, mix on high the softened, unsalted butter and lard until completely combined.
•Add the powdered sugar and mix on low.
•While the mixer is still stirring, add the vanilla extract and let stir for about 15 seconds.
•Increase the mixer speed to high and mix for about 30 seconds.
•Sandwich a tablespoon of the filling between two cookies.