Eclipse Cookies

Ingredients:

• 1 1/4 cups (300g) Butter, softened, divided
• 1 cup (100g) Icing Sugar, divided
• 2 1/4 cups (300g) All-Purpose Flour, divided
• 2 tbsps Custard Powder
• 2 tbsps Cocoa Powder
• 1 cup (235g) White Buttercreme

Directions:

1. Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.
2. Beat together the 1/2 the butter and 1/2 of the icing sugar until soft and creamy.
3. Mix in the custard powder and 1/2 of the flour, ensuring everything is thoroughly mixed.
4. Bring the dough together into a ball and wrap in cling wrap.
5. In a separate bowl, beat together the remaining butter and icing sugar until soft and creamy.
6. Add in the cocoa powder and the remaining flour.
7. Bring the dough together into a ball and wrap in cling wrap.
8. Refrigerate both balls of dough for 1/2 hour.
9. Roll each ball of dough out about 1/4 inch thick.
10. Use a 3-inch circle cookie cutter to cut out the light and dark discs.
11. Pair each light circle with a dark one and use the same cutter to cut varying sizes of crescents, or degrees of totality.
12. Keeping the pairs of biscuits together, swap the cut pieces and place them on a baking tray.
13. You will have pairs of cookies, one looking like the Sun with a 'bite' taken. The other will be its reverse!
14. Bake for 10 minutes. Allow cookies to cool completely before icing.
15. Spread a nice even layer of icing on ½ the cookies and top with the remaining cookies, making eclipse cookie sandwiches!
16. Enjoy!

Note: Store in an airtight container on the counter for up to 3 days or in the fridge for up to 1 week!

Prep Time: 1 Hour
Bake Time: 10 Minutes
Total Time: 1 Hour 10 Minutes
Yield: Approx. 24 Cookie Sandwiches