Stareos (from the Stars restaurant in San Francisco)
Yield: 1 1/2 dozen cookies

Cookies:
8 ounces cold sweet cream butter
1/2 cup sugar
1 1/2 cups flour
Pinch salt
1/2 cup cocoa powder, sifted

The filling:
1 cup mascarpone
1 tablespoon sugar
1/4 teaspoon vanilla extract

To make the chocolate shortbread:
Combine the butter and sugar in the bowl of an electric mixer. Mix on low speed for 15 seconds, using the paddle attachment. Add the flour, salt, and cocoa powder and continue mixing on low speed for 3 to 5 minutes, until the dough comes together. It will look dry just before it comes together.

Put the dough on a lightly floured board and roll it out 1/4 inch thick. With a 2-inch star cutter, cut out the cookies. Chill them for 1 hour in the freezer. Line a baking sheet with parchment paper and place the cookies so they are not touching on the pan.

Preheat the oven to 250 degrees.

Bake the shortbread for about 1 hour, until firm.

To make the filling:
Combine the mascarpone, sugar, and vanilla extract in a small bowl.

To assemble:
Spread about 1 tablespoon of the mascarpone cream filling on 18 of the cookies. Put the remaining uncoated cookies on top of the creamed cookies, making a "sandwich".