| 1 | Preheat oven to 350 deg. |
| 2 | Line baking sheet with foil. |
| 3 | Line work surface with waxed paper. |
| 4 | Melt butter in heavy medium saucepan over low heat. |
| 5 | Remove from heat. |
| 6 | Add remaining ingredients except chocolate and stir well. |
| 7 | Drop batter by rounded teaspoonfuls onto prepared sheet, spacing 4 inches apart (about 5 cookies per sheet). |
| 8 | Keep remaining batter warm over very low heat. |
| 9 | Bake cookies 10 minutes. |
| 10 | Slip foil off sheet. |
| 11 | Let cookies cool until firm, about 10 minutes. |
| 12 | Using thin spatula, transfer cookies to waxed paper. |
| 13 | Repeat with remaining cookie batter, stirring well before using. |
| 14 | Melt chocolates in double boiler over gently simmering water; stir until smooth. |
| 15 | Take 2 cookies of similar size. |
| 16 | Spread bottom of 1 cookie with 1 teaspoon melted chocolate. |
| 17 | Top chocolate with second cookie, pressing gently to form "sandwich." repeat with remaining cookies. |
| 18 | Let cool. |
| 19 | (can be prepared 1 month ahead and frozen. |
| 20 | Store between layers of waxed paper. |
| 21 | Bring to room temperature before serving). |
