Mocha Sandwich Cookies
Instead of filling the cookies with mocha frosting, you can spread them with raspberry jam or mascarpone cheese lightly sweetened with confectioners’ sugar and flavored with a few drops of framboise or cognac.
- 1 chocolate cookie dough disk, at cool room temperature
- 1 1/2 Tbs. unsalted butter, at room temperature
- 1/2 cup confectioners’ sugar
- 2 tsp. unsweetened cocoa powder
- 1 Tbs. brewed double-strength coffee or espresso
Roll out and cut the dough
Preheat an oven to 350°F. Line 2 baking sheets with parchment paper.
On a work surface, shape the dough disk into a log about 2 inches in diameter. Using a sharp knife, cut into slices 1/8 inch thick. Transfer them to the prepared sheets, spacing them 1 1/2 inches apart.
Bake the cookies
Bake the cookies until the edges are crisp, 8 to 10 minutes. Transfer the baking sheets to wire racks and let the cookies cool on the sheets for 2 minutes, then transfer the cookies to the racks and let cool completely.
Fill the cookies
In a small bowl, cream the butter with a fork. Sprinkle the confectioners’ sugar and cocoa powder over the butter and stir until blended. Stir in the coffee until smooth.
Place half of the cookies, bottom side up, on a work surface. Using an icing spatula, spread the frosting on the cookies, dividing it evenly. Top with the remaining cookies, bottom side down. Let stand at room temperature until set, about 1 hour, before serving. Makes about 20 cookies.
Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).