With crisp and crunchy vanilla wafers sandwiching a dark-chocolate cream filling, these shortbread cookies taste as magical as if they'd been prepared by an elf.
1/4 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or use the same weight1 ounce milk , any percentage will do4 ounces powdered sugar 1/4 teaspoon vanilla extract
1/8 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or use the same weightAdjust oven rack to lower-middle position and preheat to 350°F . In the bowl of a stand mixer fitted with a paddle attachment, combine sugar, salt, baking powder, and butter. Mix at low speed to moisten, then increase to medium speed and cream until soft and light, about 5 minutes. Scrape bowl and beater with a flexible spatula, then resume mixing on low.
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