I layer a creamy, coffee-flavored filling between buttery shortbread, then dip the sandwiches in chocolate. Guests always love them.—Bertha Seyer, Oak Ridge, Missouri
Shortbread Sandwich Cookies
Ingredients
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- filling:
- 1/4 cup butter, softened
- 1-1/3 cups confectioners' sugar
- 2 teaspoons instant coffee granules
- 2 teaspoons hot water
- topping:
- 1 cup semisweet chocolate chips
- 2 teaspoons shortening
- Nonpareils
Directions
- Place ungreased baking sheets in the refrigerator. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 3-4 minutes. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well.
- Using a cookie press fitted with a ribbon disk, press dough into 2-1/2-in.-long ribbons on chilled baking sheets. Bake at 375° until edges are lightly browned, 6-8 minutes. Cool for 1 minute before removing from pans to wire racks to cool completely.
- For filling, in a small bowl, cream butter and confectioners' sugar until light and fluffy. Dissolve coffee in hot water; add to creamed mixture and mix until smooth. Spread 1 teaspoon filling on the bottom of 1 cookie; top with another cookie to form a sandwich. Repeat.
- In a microwave, melt chocolate chips and shortening; stir until smooth. Dip 1 end of each cookie into chocolate, allowing excess to drip off and then in nonpareils. Place on waxed paper-lined baking sheets until set.
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