|I think I might of put too much frosting in this one :)|
makes about 20 sandwich cookies
1 tbsp coffee liqueur or milk
2 tsps instant espresso coffee powder or instant coffee crystals
1/2 cup butter, room temperature
3/4 cup sugar
1/2 tsp baking powder
1 oz semisweet chocolate melted and cooled
1 3/4 cups all purpose flour
- In a small bowl stir together coffee liqueur and espresso powder; set aside for a few minutes until powder dissolves.
- In a large mixing bowl beat butter with an electric mixer on medium-high speed for 30 seconds. Add sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in liqueur mixture, egg, and melted and cooled chocolate until combined. Beat in flour and mix until combined. Lay out plastic wrap and place dough on plastic wrap. Shape dough into a log. Wrap tightly and chill for 4-24 hours or until firm enough to slice.
- Preheat oven to 375 degrees. Line baking sheets with parchment paper or Silpats. Cut log into 1/4" slices. Place slices 2" apart on cookie sheet. Bake for 9-11 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool.
- Make icing and spread the bottom half of the cookies with 1 tsp of icing. Top with remaining cookies. Let icing set.
Coffee Liqueur Icing: In a small bowl stir together 1/4 tsp instant coffee crystals and 2 tbsp whipping cream until crystals dissolve. In a medium bowl stir together coffee mixture, 2 cups confectioners sugar and 1 tbsp coffee liqueur. Add enough whipping cream (1-2 tbsp), 1 tbsp at a time, to make spreading consistency.