|phyllo dough: 1 sheet|
|powdered sugar (sifted): 2 cups|
|salted butter: 2 Tbl|
|espresso: 2 Tbl|
|vanilla extract: 1 tsp|
|unsweetened cocoa powder (sifted): 1 Tbl|
1. Prepare Basic Dough; divide dough in half. Cover and chill 2 to 3 hours or until easy to handle.
2. Preheat oven to 375 degree F. On a lightly floured surface, roll dough to a 1/8-inch thickness. Using desired 1-1/2-inch cutter, cut out dough. Place cutouts 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool.
3. For filling, in a small bowl stir together the 2 cups powdered sugar, the butter, espresso powder, vanilla, and enough cream or milk to make a spreadable filling. Spread 1 teaspoon filling on the bottoms of half of the cookies. Top each spread cookie with a remaining cookie, bottom side down. Combine cocoa powder and the 1 tablespoon powdered sugar. Place mixture in a small sieve and sift over filled cookies. Makes about 40 sandwiches.
Coffee Filling: Combine 2 cups sifted powdered sugaqr, 2 tablespoons softened butter, 2 teaspoons espresso powder, 1 teaspoon vanilla, and enough milk to make a filling of spreadable consistency.
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