|lots of cookies|
makes about 2 1/2 dozen
2/3 cup all purpose flour
1 tbsp finely ground espresso beans
1/8 tsp salt
6 tbsp butter, room temperature
1/4 cup confectioners sugar
1/4 tsp vanilla extract
1/3 cup heavy cream
2 1/2 oz milk chocolate, finely chopped
- Whisk flour, espresso and salt in a bowl. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-high speed until pale and fluffy. Mix in vanilla. Add flour mixture; mix on medium-low until dough comes together. Shape into a disk, and wrap in plastic. Refrigerate 30 minutes.
- Preheat oven to 350 degrees. Let dough stand at room temperature 10 minutes. Roll between sheets of parchment paper to 1/8" thick. Cut out rounds with a 1 1/8" cutter. Place on sheets lined with parchment paper. Reroll scraps; cut out. Freeze 10 minutes.
- Bake until set but not browned, about 9 minutes. Let cool on sheets 5 minutes. Transfer to wire racks; cool completely.
- Bring cream to a simmer. Pour over chocolate; stir until smooth. Press plastic wrap onto surface; refrigerate at least 4 hours or up to overnight. Whisk to soft peaks; transfer to a pastry bag fitted with a plain round tip. Pipe about 1 tsp filling on bottoms of half the cookies; sandwich with remaining cookies.