Recipe: Mini coffee and chocolate sandwich cookies

Makes 16 sandwiches

Cookies:
1 1/2 sticks (6 oz) unsalted butter, softened
3/4 cup confectioners' sugar
1 large egg
1 tsp pure vanilla extract
3/4 cup cocoa powder
1/4 tsp salt
1 1/4 cups all-purpose flour

1. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and confectioners' sugar at low speed until smooth. Beat in the egg and vanilla, then beat in the cocoa powder and salt. Add the flour and beat until combined.
2. Form the cookie dough into two disks, wrap in plastic and refrigerate for about 1 hour, or until firm
3. Preheat the oven to 325°
4. On a lightly floured board, roll out each disk of chilled cookie dough to a 10 1/2–inch round, just 1/2 inch thick
5. Using a 2 1/2–inch round biscuit cutter, stamp out as many rounds as you can; transfer the rounds to a large rimmed baking sheet. Gather the dough scraps, chill briefly and reroll. You should have 32 to 34 rounds.
6. Bake the chocolate cookies for 10 to 12 minutes, until they are just set.
7. Let cool for 10 minutes, then transfer the chocolate cookies to a wire rack to cool completely

Coffee butter cream
2 tbsp espresso powder
1 tbsp hot water
1 1⁄2 cups sugar
1/3 cup flour
1 1⁄2 cups milk
1/3 cup heavy cream
3 sticks unsalted butter, softened but still cool, cut into small cubes
1 tsp pure vanilla extract

1. Combine espresso powder and hot water. Set aside.
2. Whisk together sugar and flour in medium heavy-bottomed saucepan
3. Add milk and cream and place over medium heat, whisking occasionally until mixture comes to a boil and has thickened, about 20 minutes
4. Pour the mixture through a fine mesh strainer into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until cool.
5. Reduce speed to low and add butter; mix until well incorporated. Increase speed to medium-high and mix until frosting is light and fluffy.
6. Add vanilla and espresso mixture and continue mixing until combined
7. If frosting is too soft, chill slightly and then remix to proper consistency. If frosting becomes too firm, place bowl over a pot of simmering water and remix to proper consistency.

To complete the sandwich, add a dollop of coffee butter cream between two cookies. Consume.

Reproduced with permission of Baked.