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Cream butter and sugar, add vanilla. Stir in flour, cocoa and salt. Roll into 24 balls and place on a greased cookie sheet. Flatten with a fork dipped in water. Bake at 375 degrees F for 10 to 15 minutes. Cool and sandwich together with coffee or vanilla buttercream. Makes 10 to 12 biscuits.
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Vanilla Buttercream - 1/2 tsp vanilla, 2 oz butter, 4 to 5 oz icing sugar. Blend together and mix until smooth, add a little water or cream if needed to spreading consistency.
Chocolate buttercream - 1 tbsp cocoa with a little boiling water in place of vanilla. Proceed as above.
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