Vanilla Basil Shorties

For the cookies

Leaves from 1 bunch fresh basil, stacked, rolled and cut into thin ribbons

24 tablespoons (3 sticks) unsalted butter, at room temperature

1½ cups powdered sugar, plus more for dusting

3 ¼ cups flour

¼ teaspoon kosher salt

1 teaspoon vanilla extract

For the filling

16 tablespoons (2 sticks) unsalted butter, at room temperature

1 teaspoon vanilla extract

¼ teaspoon kosher salt

1¾ cups powdered sugar

For the cookies: Combine the basil, butter, powdered sugar, flour, salt and vanilla extract in the bowl of a stand mixer or handheld electric mixer. Beat on low speed until large clumps form.

Place a large piece of plastic wrap on a clean work surface. Turn out the dough there, then divide it into two equal portions, rolling each one into a log 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours (and up to 2 weeks).

When ready to bake, position oven racks in the upper and lower thirds of the oven; preheat to 325 degrees. Line two baking sheets with parchment paper or silicone liners.

Cut each log crosswise into 24 equal slices, arranging as many as you can on the baking sheets and spacing them 1 inch apart. Bake (upper and lower racks) for 15 to 18 minutes, rotating the sheets top to bottom and front to back halfway through. Let them cool on the sheets for 5 minutes, then transfer to a wire rack to cool for at least 20 minutes before assembling the sandwich cookies.

For the filling: Combine the butter, vanilla extract and salt in the bowl of a stand mixer or handheld electric mixer; beat on low speed until creamy. Stop to scrape down the bowl.

Beat on high speed for several minutes, until light and fluffy, stopping three or four times to scrape down the bowl. On low speed, add the powdered sugar ½ cup at a time, beating until each addition is incorporated before adding the next. After all the sugar has been added, increase the speed to high; beat for 3 to 4 minutes, until lightened in color and fluffy.

To assemble, divide the 48 cookies into pairs, inverting half of them. Use a small offset spatula to place a dollop of the filling on the inverted sides; spread it from the center toward the edges, leaving a bit of a margin around the edges. Top with the paired cookies (bottom sides down), pressing gently to form the sandwich cookies. Dust the tops with powdered sugar.

Nutrition | Per cookie: 320 calories, 2 g protein, 35 g carbohydrates, 19 g fat, 12 g saturated fat, 50 mg cholesterol, 25 mg sodium, 0 g dietary fiber, 19 g sugar

Makes 24 sandwich cookies. The sandwich cookies can be refrigerated in an airtight container for up to 1 week.

Adapted from a recipe by Susan Linley Detering of Batch Bakehouse in Madison, Wis., included in "Cookies & Beer: Bake, Pair, Enjoy," by Jonathan Bender (Andrews McMeel, 2015).