Mocha Shortbread Sandwich Cookies

Total Time Prep: 25 min. Bake: 10 min./batch
Yield 3 dozen
Contest Winner
Test Kitchen Approved
This easy make-ahead recipe makes a deliciously tender mocha shortbread cookie with a rich chocolate buttercream filling. They require only four ingredients and can be frozen months in advance. —Adelaide Miller, Mill Hall, Pennsylvania

Ingredients

  • 2 teaspoons instant coffee granules
  • 2 tablespoons hot water
  • 1 cup butter, softened
  • 2/3 cup confectioners' sugar
  • 2 cups all-purpose flour
  • CHOCOLATE BUTTERCREAM FILLING:
  • 1/2 cup butter, softened
  • 1 cup confectioners' sugar
  • 3 tablespoons baking cocoa
  • Dash salt
  • 1/2 cup semisweet chocolate chips, melted and cooled slightly

Directions

  1. Preheat oven to 350°. In a small bowl, dissolve coffee granules in hot water. Cool to room temperature.
  2. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in coffee mixture. Gradually beat in flour.
  3. Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake until set (do not brown), 10-12 minutes. Remove from pans to wire racks to cool.
  4. In a small bowl, beat butter, confectioners' sugar, cocoa and salt until light and fluffy, 3-5 minutes. Gradually beat in melted chocolate. Spread on bottoms of half the cookies; cover with remaining cookies.

Nutrition Facts

1 cookie: 127 calories, 8g fat (5g saturated fat), 20mg cholesterol, 66mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.

This easy make-ahead recipe makes a deliciously tender mocha shortbread cookie with a rich chocolate buttercream filling. They require only four ingredients and can be frozen months in advance. —Adelaide Miller, Mill Hall, Pennsylvania
Recipe Creator

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