Prep 35 mins
Cook 10 mins
If you haven't already noticed, I'm addicted to sweets--cookies are one of my passions! This recipe was a print-out of mine, but I'm not sure of the site. Sounds whimsical and delicious: chocolate sugar cookies sandwiched with coffee frosting and drizzled with white chocolate glaze.
- 3⁄4 cup butter, softened
- 3⁄4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1⁄2 cups flour
- 1⁄2 cup Dutch-processed cocoa powder
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 2 tablespoons butter, melted
- 1 1⁄4 cups powdered sugar
- 1 tablespoon instant coffee granules
- 4 -5 tablespoons heavy cream
- 6 ounces white chocolate
- 1 teaspoon canola oil
- In a medium bowl, cream the butter, sugar and vanilla extract.
- Stir in the flour, cocoa powder, baking soda, cinnamon and salt until evenly blended.
- Lay a large piece of plastic wrap on a baking sheet; spoon dough onto plastic. Cover with another piece of plastic; press dough out with a rolling pin until it is about 1/2-inch thick.
- Refrigerate for 1 hour.
- Preheat oven to 350°F Unwrap dough.
- Using 2" cookie cutter of desired shape, cut out cookies. Re-roll and re-cut to use all dough.
- Set cookies 2" apart on ungreased cookie sheets; bake 10 minutes, until lightly puffed.
- Transfer cookies to wire racks and cool completely.
- Make the filling: In a medium bowl, stir together the melted butter, powdered sugar, coffee granules, and 4 tablespoons heavy cream until smooth. Add up to 1 tablespoon additional cream if needed to make a spreadable filling.
- Spread half the cookies with the filling; top with remaining cookies to make sandwiches.
- Make the glaze: Over very low heat, melt the white chocolate and oil together, stirring until smooth. Dip each cookie halfway into the glaze; let excess drip off. (Or use a pastry bag or the tines of a fork to freestyle glaze patterns over cookies.) Set on wire racks to cool.