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Ingredients
| salted butter: 1/4 cup (softened) |
| caster sugar (superfine): 1/4 cup |
| eggs: 1 (beaten) |
| instant coffee: 2 tsp |
| all-purpose flour (unsifted): 1 1/2 cups |
| cornstarch: 1 cup |
| baking powder: 1 tsp |
| semisweet baking chocolate squares: 2 oz (melted) |
| unsalted butter: 1/4 cup (softened) |
| powdered sugar (unsifted): 3/4 cup (sifted) |
| eggs: 1 (yolk) |
| instant coffee: 1 tsp |
Chocolate Coffee Cream-Filled Cookies
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
15 min -
Servings
24 serving(s)
Tags
- Preheat oven to 350° and grease 3 or 4 baking sheets.
- In a bowl, beat butter and sugar until light and fluffy.
- In separate bowl, beat egg with coffee granules until dissolved. Gradually add to creamed mixture, beating well.
- Sift the flour, cornstarch and baking powder over mixture.
- Stir in to make a soft dough and knead lightly.
- On a floured surface, roll dough to a 1/8-inch thickness.
- With a 2-inch fluted cutter, cut out cookies and place on prepared baking sheets.
- Bake 10-15 minutes, until firm and lightly browned.
- Transfer cookies to wire racks to cool.
- Put the cooled, melted chocolate into a pastry bag and snip off end.
- Pipe parallel zigzag lines on half the cookies.
- For cookie filling: In bowl, beat butter and powdered sugar until smooth and creamy.
- In another bowl, mix egg yolk with coffee granules; add to creamed mixture and beat until smooth.
- Spread the filling on plain cookies and then sandwich together.
- Let cool in cool place until filling is firm.