Chocolate Sandwich Cookies (Godiva Chocolate)

This just may be the Cadillac of chocolate sandwich cookie! I got this from the Godiva site and these are just amazing! They just about melt in your mouth! Times are approximate, and do not include chilling time.

• Ready In: 1 hr 5 mins
• Yields: 33 cookies

Ingredients

• Cookies

• 1 1⁄2 cups all-purpose flour
• 2  teaspoons instant espresso powder
• 1⁄4 teaspoon salt
•  butter, unsalted (1 stick)
• 1⁄2 cup granulated sugar
• 1  large egg
• 1  teaspoon vanilla extract

• Kahlua Buttercream

• 3  tablespoons unsalted butter, softened
• 1  cup confectioners' sugar
• 2  tablespoons confectioners' sugar
• 1  tablespoon Kahlua or 1  tablespoon  coffee liqueur
• 1  teaspoon vanilla extract

Directions

1. Make cookies:
2. In a medium bowl, sift together flour, instant espresso powder, and salt. Set aside.
3. Melt chocolate in microwave safe bowl for 30 to 45 seconds. Stir until smooth. Set aside.
4. In large bowl with electric mixer beat butter at medium speed about 30 seconds until creamy. Gradually add sugar and beat about 2 minutes until light and fluffy. Reduce speed to low and add egg, mix well. Scrap down sides of bowl as necessary. Mix in vanilla extract. Add melted chocolate mixture; mix until well blended. Add flour mixture in three additions, mixing just until blended. Transfer dough onto lightly floured work surface and divide it into two equal pieces. Shape each into a disc, wrap in plastic wrap and refrigerate for at least 2 hours or up to 24 hours, until firm.
5. Position oven rack in center of oven. Heat oven to 325°F Line 2 baking sheets with parchment paper.
6. Remove one portion of dough from refrigerator and place on lightly floured work surface. Sprinkle about 1 tablespoon of flour on top of dough. Using lightly floured rolling pin, roll the dough to a thickness of ¼-inch. Using a 2-inch round cookie or biscuit cutter, cut out several rounds and place 3/4-inch apart on prepared baking sheets. Form the remaining dough scraps into a ball and roll out again to 1/4-inch thickness. Cut several more rounds and place on baking sheets.
7. Bake cookies, one sheet at a time, for 7 to 9 minutes. The cookies should be soft to the touch and no longer appear wet; do not over-bake. Transfer cookies to a wire rack and cool completely.
8. Make buttercream:
9. In large bowl with electric mixer beat butter at medium speed until creamy, about 30 seconds. Gradually add confectioners� sugar, Kahlua liqueur and vanilla extract; beat until blended. Scrape down sides of bowl. Increase speed to high and beat until buttercream is smooth and creamy, about 2 minutes.
10. Assemble cookies:
11. Spread about 3/4 teaspoon of buttercream on underside of half of the cookies. Top with remaining cookies, keeping top of surfaces facing out and gently pressing cookies together to evenly spread filling. Serve immediately or store in refrigerator in an airtight container for up to one week.