Mini Milk Chocolate Sandwich Cookies

Mini Milk Chocolate Sandwich Cookies(Adapted from BH&G)

3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
6 ounces milk chocolate, chopped
3 tablespoons butter, softened
1/2 cup sugar
1 egg
3/4 teaspoon vanilla

Frosting -

3 ounces milk chocolate, chopped
2 tablespoons butter
1/4 cup sour cream
1-2 cups sifted powdered sugar

In a medium bowl, whisk together flour, baking powder, and salt.

In a heavy small saucepan, melt 6 ounces chopped chocolate over low heat, stirring constantly.

In a mixing bowl, beat butter and sugar until light and fluffy. Beat in melted chocolate, egg, and vanilla until combined. Slowly add in the flour mixture. Divide dough into four equal portions.

Wrap each portion in plastic wrap. Freeze for 20 to 30 minutes or until firm enough to handle.

Preheat oven to 350

Working with one portion of dough at a time, roll each into a 10-inch-long roll. Cut each roll crosswise into 1/4" pieces. Place slices 1 inch apart on parchment lined baking pans. Bake for 9-10 minutes or until edges are set. Let stand on cookie sheet for 2 minutes. Gently remove from sheets to a wire rack to cool completely.

In a medium saucepan over low heat, melt 3 ounces chopped milk chocolate and 2 tablespoons butter, stirring frequently. Cool for 5 minutes. Stir in 1/4 cup sour cream. Gradually add 1 to 2 cups sifted powdered sugar until spreadable.

Flip half of the cookies over and spread about 1/2-1 teaspoon of frosting on them. Top with other half of cookies.