What’s Next on my Plate:

Hawaiian Mahi Mahi rolls stuffed with mango and macadamia nut stuffing

Æbelskiver (Danish Filled Pancakes)

Chicken Canzanese with Polenta Cakes

Lillet Poached Pears with Thyme & Pepper

Triple Lemon Baked Doughnuts

Hasenpfeffer
(German Braised Rabbit Stew)

Pesto Goat Cheese Chicken Cordon Bleu

Buttons!
(Espresso Shortbread Cookies, Chocolate Cream Filling)

Oct 24th, 2013 by Kat | 0

Ingredients
1 cup butter, softened to room temperature
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons very strong cold coffee
1 tablespoon espresso powder
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

for the filling
1 1/2 cup semi-sweet chocolate chips, divided
4 tablespoons butter

You will also need: 1 1/2 inch button cookie cutter

Directions
In the mixing bowl of your stand mixer using the paddle attachment, cream together butter, sugar and egg until light and fluffy. Add in the espresso powder, strong coffee and vanilla. Finally, mix in the flour, baking powder and salt until smooth and well combined. Chill in refrigerator 2-3 hours or until firm enough to be rolled.

Preheat over to 400F. Prepare cookie sheets with silpat or parchment paper.

Roll out half of the dough on a well floured surface to 1/3 inch thickness (be careful to get the surface even, otherwise you will have oddly-browned cookies. Also, do not roll the dough to thin, otherwise you will have hard cookies when they come out of the oven). Cut out an even number of cookies. Bake 8-10 minutes or until golden brown at the edges. Cool on wire rack.

While the cookies are cooling, melt the butter and coffee in a double boiler. Let cool a little bit. Then, using a spoon, dab a teaspoon of chocolate on one cookie and sandwich a second one on top.

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