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.