Mocha Shortbread Sandwich Cookies
This easy make-ahead recipe makes a deliciously tender mocha shortbread cookie with a rich chocolate buttercream filling. They require only four ingredients and can be frozen months in advance. —Adelaide Miller, Mill Hall, Pennsylvania
Freeze Option
Freeze unfilled cookies in freezer containers, separating layers with waxed paper. To use, thaw and fill as directed.
Ingredients
- 2 teaspoons instant coffee granules
- 2 tablespoons hot water
- 1 cup butter, softened
- 2/3 cup confectioners' sugar
- 2 cups all-purpose flour
- CHOCOLATE BUTTERCREAM FILLING:
- 1/2 cup butter, softened
- 1 cup confectioners' sugar
- 3 tablespoons baking cocoa
- Dash salt
- 1/2 cup semisweet chocolate chips, melted and cooled slightly
Directions
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1Preheat oven to 350°. In a small bowl, dissolve coffee granules in hot water. Cool to room temperature.
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2In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in coffee mixture. Gradually beat in flour.
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3Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake until set (do not brown), 10-12 minutes. Remove from pans to wire racks to cool.
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4In a small bowl, beat butter, confectioners' sugar, cocoa and salt until light and fluffy, 3-5 minutes. Gradually beat in melted chocolate. Spread on bottoms of half the cookies; cover with remaining cookies.
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