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In a large bowl, cream butter and sugar until
light and fluffy. Beat in egg and vanilla. Add
melted chocolate. Combine the flour, baking powder
and salt; gradually add to chocolate mixture and
mix well. Shape in two 10-in. rolls wrap each in
plastic wrap. Refrigerate for 4 hours or until
firm.
Unwrap dough and cut into 1/4-in. slices. Place 2
in. apart on ungreased baking sheets. Bake at 375°
for 5-7 minutes or until edges are firm. Remove to
wire racks to cool.
For filling, in a small bowl, combine the
confectioners' sugar, butter, milk and extracts
until smooth. Shape into 1/2-in. balls. Place a
ball in the center of each cookie; flatten. Freeze
for 30 minutes.
Dip cookies in melted candy coating to completely
cover allow excess to drip off. Place on waxed
paper let stand until set. Yield about 6 dozen.
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