1
: Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
: Cookies:
2
: Cream butter, sugar and vanilla in a large mixing bowl, 1 to 2 minutes. Add flour and cocoa and mix on low speed, scraping the bowl frequently, until dough comes together.
3
: Divide dough into 4 pieces. On a lightly floured surface, roll each piece to a ¼” (5 mm) thickness. Cut out shapes using a 2” (5 cm) cookie cutter. Gather up scraps and repeat with remaining dough. Place on prepared baking sheets.
4
: Bake in preheated oven for 18 to 20 minutes. Cool on racks 30 minutes.
: Vanilla buttercream:
5
: Cream butter and half the icing sugar in large bowl with electric mixer until light and fluffy. Add milk and vanilla. Beat in remaining icing sugar gradually. Blend well.
: Assembly:
6
: Spread cookie with buttercream and top with second cookie.