by: Alison Attenborough
Cook Time
15-20 minutes
Prep Time
1 hours
Yield
Approx. 24 cookies
Total Time
15-20 minutes
Prep Time
1 hours
Yield
Approx. 24 cookies
ingredients
- Cookie Ingredients
- 1½ cups all-purpose flour
- ½ cup unsweetened Dutch-process cocoa powder
- 1½ teaspoons finely ground espresso beans or instant espresso powder
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup confectioner’s sugar
- 1 teaspoon vanilla extract
- Filling Ingredients
- 1 stick of butter, room temperature
- 2 cups powdered sugar, sifted
- 1 tablespoob instant espresso powder dissolved in 1 tablespoom of water
- Pinch of salt
- You'll Need
- 2 cookie sheets lined with parchment paper
- 2½-inch cookie cutter
- Piping bag with approx ½-inch plain tip
directions
- Preheat oven to 350°F.
- Sift flour, cocoa powder, espresso and salt into a bowl; set aside.
- Put butter, sugar and vanilla into the bowl of an electric stand mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy.
- Reduce speed to low, and gradually mix in flour mixture.
- Divide dough in half. Place each half on a piece of parchment paper, and roll out each dough to a thickness of ¼ inch. Lay parchment over dough, and chill in the freezer until firm, about 20 minutes.
- Use a cookie cutter to cut out the wafers.
- Bake until firm, 15 to 20 minutes
- Transfer cookies to wire rack; let cool completely
- In a medium bowl, beat all filling ingredients together.
- Pipe a circle of buttercream filling onto a cookie leaving a ¼-inch border and sandwich another cookie on top. Press to push the filling to the edges. Continue with the remaining cookies.
