When I was a little girl, I would sneak downstairs with my cat Lider, while my sister and parents were asleep, and search the cupboard for the doily-lined tray that held these chocolate “sandwiches” decorated with an amusing chocolate scribble. I think these cookies were the first solid that my little brother ate. Garabatos are still baked in the home of a lovely woman named Elvira Bleyer. She extended her home kitchen, attached a storefront to it, and named it Délvis. The bakery has expanded and is now a franchise. These cookies are not part of the traditional Mexican repertoire, but they are part of my culinary memory growing up in Mexico City and are still served for dessert. This version was developed through a collection of recipes from friends and colleagues, but mostly from palatable memory.
The filling and topping can be made ahead of time and refrigerated. Warm carefully in a microwave oven or water bath before using.
