Cocoa Coffee Cream Cookies

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Not for the non-coffee lover!

For the Cookie:

  • 2/3 c. flour
  • 1/4 c. cornstarch
  • 1 tbs cocoa powder (unsweetened) plus a few extra for dusting
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 c. butter
  • 1/4 c. sugar
  • 1 tbs espresso or very very strong coffee (I took a couple tablespoons of instant coffee and dissolved it with a couple tablespoons of hot water)
  • 1 tbsish milk

For the filling:

  • A few tablespoonfuls of softened butter, mixed with powdered sugar, a drop or two of vanilla and a teaspoon of the espresso or very very strong coffee- you want to have a somewhat stiff but spreadable mixture- just keep adding the powdered sugar until its the right consistency.

Preheat your oven to 375 degrees F.

Sift together all the dry ingredients. Mix in the butter until its coarse and crumbly. Add coffee and gradually add in a little milk at a time until you have a relatively stiff dough. Turn out onto a floured surface, knead until smooth. Roll out to desired thickness and cut out. (mine were about 1/4″ and I just used a glass to cut them into circles, but I bet shapes would be nifty) Bake for about 10-15 minutes, then cook on a wire rack. Cool completely before assembling the cookies, dust with remaining cocoa.

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