Your favorite drink as a cookie.
TIPS FOR SUCCESS:
- The butter for the frosting should be slightly softened but still cool. It should not get so warm that it becomes greasy.
- Some powdered milk can be a bit gritty, so it is important that you sift it through a fine mesh strainer.
- If you are not a fan of espresso you can replace the espresso powder with 1 tablespoon of additional cocoa. You will have an equally delicious chocolate cookie!
Mocha Latte Sandwich Cookies
A delicious mocha cookie sandwiched with a latte buttercream
- 84 Grams of Room Temperature Unsalted Butter 6 Tablespoons
- 2 Tablespoons of Room Temperature Vegetable Shortening
- 132 Grams of Granulated Sugar ⅔ Cup
- ½ Teaspoon of Kosher Salt
- 1 Large Egg Yolk
- 1 Tablespoon of Instant Espresso Powder
- 120 Grams of All-Purpose Flour 1 Cup
- ½ Teaspoon of Baking Soda
- 1 Tablespoon + 1 Teaspoon of Unsweetened Cocoa Powder 10 grams
- 5 Tablespoons of Powdered Milk
- 2 Tablespoons of Heavy Cream
- 114 Grams of Cool Room Temperature Unsalted Butter 8 Tablespoons
- 170 Grams of Powdered Sugar 1 ⅓ Cups
- Pinch of Kosher Salt
- 2 Ounces of Melted White Chocolate
- 10 Finely Chopped Chocolate Covered Coffee Beans
- Preheat your oven to 350 degrees Fahrenheit.
- In the bowl of an electric mixer, or in a bowl with a hand mixer, cream together the butter, vegetable shortening, sugar and salt for 1-2 minutes on medium speed.
- Add the egg yolk and espresso powder and mix until combined.
- Whisk together the flour, baking soda and cocoa and add to the butter mixture and beat on low until the flour mixture is just combined.
- Roll the dough into 12 gram balls (or use a scoop that’s about 1 ½ teaspoons).
- Place on a baking sheet lined with parchment paper 2” apart.
- Bake for 13-14 minutes or until the cookies are set, the tops are crinkly and they no longer look wet. Remove the pan from the oven and place on a cooling rack.
- Allow the cookies to cool on the pan for 5 minutes. Place the cookies on a wire rack to cool completely.
- Sift the powdered milk into a small bowl.
- Heat the heavy cream in a microwave for about 14 seconds.
- Pour the heavy cream into the sifted powdered milk and whisk vigorously until the powder is dissolved.
- Set the mixture aside to cool. It will thicken into a paste.
- Place the butter in the bowl of a stand mixer, or a bowl if you are using a hand mixer. Sift the powdered sugar into the bowl with the butter and mix on medium speed until the sugar is incorporated and the mixture is smooth.
- Add the heavy cream/milk powder mixture to the butter/sugar and beat on medium until smooth.
- Place the filling into a pastry bag that has been fitted with a French Star Tip Ateco #865
- Pipe a ring of the filling on the bottom of one of the cookies and top with another.
- The recipe makes about 12-13 sandwich cookies.
- Drizzle the top cookie with some melted white chocolate and sprinkle with the chopped coffee beans.