Posted by debi on December 20, 2010 at 9:30 am in Recipes, Cookies | 2 commentsOk, these are fantastic. Perfect with a cup of coffee or cocoa, the mousse filling is delicious and the espresso in the cookies is perfection. These cookies are hard to give away.
- 2/3 cups all-purpose flour
- 1/2 teaspoon coarse salt
- 1 tablespoon finely ground espresso beans
- 6 tablespoons butter, room temperature
- 1/4 cup confectioners’ sugar, plus more for dusting
- 1/4 teaspoon pure vanilla extract
- 1/3 cups heavy cream
- 1/3 cup milk chocolate chips
- Unsweetened cocoa powder, for dusting
- Whisk flour, espresso and salt in a bowl. Put butter and sugar in the bowl fo an electric mixer fitted with the paddle and mix on medium-high until pale and fluffy. Mix in vanilla. Add flour mixture; mix on medium-low until dough comes together.
- Place each on a piece of parchment paper; shape dough into logs. Fold parchment over dough; using a ruler, roll and press into a 1-1/4-inch log. Wrap in parchment. Chill in freezer 30 minutes.
- Preheat oven to 350. Unwrap logs. Cut into 1/8-inch-thick rounds; space 1/2 inch apart on parchment-lined baking sheets. Freeze 10 minutes. Bake until set but not browned, about 9 minutes. Let cool on sheets 5 minutes. Transfer to wire racks and let cool completely.
- Bring cream to a simmer. Pour over chocolate; stir until smooth. Press plastic wrap onto surface; refrigerate at least 4 hours or up to overnight. Whisk to soft peaks. Spoon a teaspoon filling on half cookies; sandwich with remaining. Dust with cocoa and confectioners’ sugar. Cookies can be refrigerated in an airtight container up to 1 day.