Recipe: Lace Cookie Sandwiches (with chocolate filling)

LACE COOKIE SANDWICHES

1 cup unsalted butter, melted
1 cup granulated sugar
1 cup light-brown sugar
2 eggs
1 teaspoon almond extract
2 1/2 cups quick-cooking oats
1 cup very finely chopped walnuts
1 teaspoon baking powder
12 ounces semisweet chocolate (for the filling)
1/4 cup butter (for the filling)

Set the oven at 350 degrees F. Line 2 baking sheets with foil, shiny side down.

In a bowl with a whisk, beat the melted butter, granulated sugar, and brown sugar. Add the eggs, one by one, followed by the almond extract. With a spoon, stir in the oats, walnuts, and baking powder. Drop the batter by teaspoonfuls onto the prepared sheets, spacing them 3-inches apart.

Transfer the baking sheets to the hot oven and bake the cookies for 12 minutes, switching the position of the sheets from back to front, or until they are brown at the edges. Let cookies cool on baking sheets.

TO FILL THE COOKIES:
In a double boiler, melt the chocolate and 4 tablespoons of the butter,
stirring until they are melted and smooth. Remove the top from the water and wipe the bottom.

Choose 2 cookies of the same size. Spread chocolate on the bottom of 1 cookie to within 1/4-inch of the edge. Sandwich with the bottom of the other cookie, pressing lightly to spread the filling to the edge. Continue until all the cookies are paired and filled. Leave them to set. Store in an airtight container.

Makes 36
Source: Newspaper recipe clipping: Chicago Tribune