In a large bowl, cream together half cup Cannabis butter with half cup normal butter. Mix with the white sugar and salt, until light and fluffy.
Beat in eggs until fully incorporated.
Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well.
Add the dry ingredients to the wet ingredients, and mix together until combined.Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Preheat oven to 325˚F .
To make the filling, combine ½ cup Cannabis butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4
To roll out the dough, place a quarter of the dough between two sheets of parchment paper. Roll the dough between the two sheets of parchment to ¼-inch thickness.
Using a small round cookie cutter or champagne glass cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch between each cookie.
Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough.
Bake in a preheated oven for 15 minutes.
Remove and transfer cookies to a cooling rack to cool completely.
Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.
Serve with a glass of milk.