Recipe Detail Page

1. Prepare Rich Chocolate Cookie Dough following directions 1 and 2 (recipe follows).

2. Lightly flour dough and place between 2 sheets of parchment paper. Use a rolling pin to roll dough out to a thickness of ?-inch (3-mm). Place dough in the refrigerator to chill for 2 hours or until firm.

3. Preheat oven to 350ºF (180ºC).

4. Use a 1½-inch (4-cm) round cookie cutter, to cut out cookies. Gather dough scraps together, re-roll, and chill before cutting out more cookies to use up the dough. Place cookies on parchment-lined baking sheets and sprinkle with chopped espresso beans, pressing lightly to imbed any larger pieces into cookies. Bake, 1 baking sheet at a time, for 15 minutes or until cookies are set and slightly browned.
 
5. Allow cookies to cool on the baking sheet for 2 minutes before transferring to a rack.

6. Combine butter and icing sugar in a medium bowl and beat together with a mixer until creamy. Add coffee and beat to blend in. Filling should be soft and spreadable but not runny.

7. Spread half of the cookies with ½ tsp (2 mL) of filling each, and top with a second chocolate espresso cookie to make small sandwiches. Place in the refrigerator to firm filling if desired.

1. Combine butter and cream cheese and beat using a mixer until smooth. Add sugar and beat until creamy.

2. Sift together flour, cocoa powder and salt. Add to the butter mixture and beat until dough just comes together. Use floured hands to gather dough into a ball.

3. Lightly flour dough and place dough between 2 sheets of parchment paper. Use a rolling pin to roll dough out to a thickness of ¼-inch (5-mm). Place dough in the refrigerator to chill for 2 hours or until firm.

4. Preheat oven to 350ºF (180ºC).

5. Use a 2-inch (5-cm) cookie cutter, or a variety of cutters, to cut out desired shapes. Gather dough scraps together, re-roll, and chill before cutting out more shapes to use up the dough. Place cookies on parchment-lined baking sheets and bake, 1 baking sheet at a time, for 16 minutes or until set and slightly browned.

6. Allow cookies to cool on the baking sheet for 2 minutes before transferring to a rack.

7. Place white chocolate in a small heavy pot over low heat. Melt chocolate, stirring frequently until smooth. Remove from heat and drizzle over cookies. Allow chocolate to cool and firm up before storing.