Ingredients

For the cookie dough
240 g all-purpose flour
5 tablespoon(s) cocoa powder, powder
1 1/8 teaspoon(s) baking powder
1 teaspoon(s) baking soda
120 g margarine, at room temperature
200 g granulated sugar
2 egg yolks
1 teaspoon(s) vanilla extract
250 g milk, 3,5%
For the vanilla filling
500 g cream cheese
120 g butter, at room temperature
250 g icing sugar
2 vanilla pods
For lemon filling
500 g cream cheese
120 g butter, at room temperature
250 g icing sugar
2 vanilla pods
lemon zest, of 1 lemon
1/2 teaspoon(s) lemon, extract
For the chocolate filling
450 g icing sugar
110 g butter
250 g heavy cream 35%
2 teaspoon(s) vanilla extract
120 g cocoa powder
For the cinnamon filling
400 g cream cheese, at room temperature
100 g butter, at room temperature
50 g honey
20 g icing sugar
1 teaspoon(s) cinnamon, ground

Instructions

1.Place the oven rack in the middle of the oven and preheat to 180* C (350* F) Fan.
2.Line 5 large baking pans with parchment paper.
3.Beat the margarine and sugar in a mixer on high speed for 4-5 minutes, using the whisk attachment, until light and very fluffy. Add the egg yolks, one at a time, waiting for each yolk to become completely incorporated before adding the next. Then add 1 teaspoon vanilla extract.
4.Sift the cocoa powder, baking powder, baking soda and flour into a bowl.
5.Add 3 tablespoons of the flour mixture to the mixer and all of the milk. Beat until completely combined. It might seem as if the mixture has split but don’t worry, this is how it should be.
6.Add another 3 tablespoons and beat until it is completely incorporated. Continue adding the flour mixture in batches so that the butter does not form lumps and will dissolve completely. When you have added the final batch, beat just a little, remove the mixer’s bowl and gently fold in with a spatula.
7.Transfer cookie dough to a piping bag. Pipe out small circles of dough, leaving about 7 cm between each circle (each baking pan should hold 6 cookies).
8.Bake one baking pan at a time, for 8-10 minutes, until the cookies have risen slightly, and spread but are still soft.
9.When ready, remove each pan from the oven and set it aside to cool for 10 minutes. Carefully transfer the cookies to a wire rack and allow them to cool completely.
10.Repeat the same process for the remaining cookie dough. You will need 5 baking pans, total.
11.For the vanilla filling
12.Beat the butter and cream cheese in a mixer.
13.Add the icing sugar and vanilla. Beat for 2-3 minutes, until the mixture becomes light and fluffy. Refrigerate the filling for ½ an hour, until it becomes firm.
14.To assemble
15.Transfer whichever filling you want to use to a piping bag.
16.Pipe the filling onto half of the cookies and cover with the rest to make sandwich cookies.

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