Directions

• Preheat the oven to 350°F. Lightly grease two cookie sheets or line with parchment paper. In a medium bowl whisk together flour, baking powder, salt, and baking soda; set aside.

• In a mixer bowl, beat butter, 1¼ cups of the sugar and cream cheese with an electric mixer on medium-high until light and fluffy. Beat in the egg, vanilla, and almond extract. Scrape the sides and bottom of the bowl with a rubber spatula. Slowly add the dry ingredients, mixing on low speed until fully incorporated. (Do not overmix.)

• Place the remaining ¾ cup sugar on a large plate. Form tablespoons of dough into balls and roll in sugar, covering all sides. Place dough balls on prepared cookie sheets, leaving 2 inches between balls. Using the bottom of a glass that has been dipped in sugar, flatten the cookies to about ½-inch thick. Bake for 8-10 minutes or until the cookies are set but not brown. Cool for 5 minutes and then transfer to a wire rack to cool completely.

• Spread the bottom half of each cookie each with about 2 teaspoons Sunday Night Chocolate Sauce.* Top with the remaining cookies, bottom sides down. If desired, drizzle the cookie sandwiches with any extra chocolate sauce. Store in a covered container in the refrigerator for up to 3 days. (Filling is firmer if chilled.)