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Black and White Mochachino Sugar Cookies




Source of Recipe


Internet


List of Ingredients




Sugar cookies:
3/4 cup butter
3/4 cup confectioners’ sugar
1 teaspoons pure vanilla extract
11/2 cups all-purpose flour
1/2 cup Dutch-process cocoa
3/4 teaspoons baking soda
1/2 teaspoons cinnamon
1/4 teaspoons salt

Filling:
2 tablespoons butter, melted
11/4 cups confectioners’ sugar
1 tablespoons instant coffee granules
4 - 5 tablespoons heavy cream

Sugar Glaze Coating:
6 ounces white chocolate
1 teaspoons vegetable oil


Recipe



In medium bowl, cream butter, sugar and vanilla extract. Stir in flour, cocoa, baking soda, cinnamon and salt until evenly blended. Lay a large piece of plastic wrap on a baking sheet pan; spoon dough onto plastic. Cover with another piece of plastic; press dough out with rolling pin until it is about 1/2 inch thick. Refrigerate 1 hour.

Preheat oven to 350 degrees. Unwrap dough. With 2-inch scalloped or round cutter, cut out sugar cookie shapes. Reroll and recut to use all dough. Set cookies on sheet pans; bake 10 minutes until lightly puffed. Transfer cookies to cool, flat surface. Cool completely.

Filling:
In medium bowl, stir together melted butter, confectioners’ sugar, coffee granules and 4 tablespoons heavy cream until smooth. Add up to one tablespoon additional cream if needed to make spreadable filling. Spread half of the cookies with coffee filling. Top with remaining cookies to make sandwiches.

Sugar Cookie Glaze:
In top of double boiler over hot water, melt chocolate and vegetable oil. Stir until smooth. Dip each cookie halfway into glaze; let excess glaze drip off. Set on wire racks 10 cool).

Makes 24 cookies