Chocolate Sugar Cookies
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1 tsp instant espresso
2/3 cup unsweetened cocoaCourse sugar for decorating (optional)
Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla, instant espresso, and cocoa in mixer. Gradually add flour mixture, and mix until smooth. divide dough in half, wrap in plastic and chill for at least one hour.
Roll out cookie dough on a lightly floured
surface. Cut into desired shapes, brushing extra deposits of flour off
the top. It does disappear once baked, though, so don’t worry if they
have flour on them when they go into the oven. ( I used a smaller cutter
to cut out the center of some of my cookies.) Sprinkle with course
colored or white sugar, if using. Bake on a silicon mat or
parchment-lined baking sheet for about 8 minutes until the edges are
firm and the centers are slightly soft and puffed. Do not over cook!
Transfer to a wire rack to cool. Using an off-set spatula, spread
chocolate khalua filling between the cookies to make sandwiches.
Chocolate Khalua Filling
4 squares Baker's unsweetened baking chocolate
4 cups powdered sugar
1/2 cup (1 stick) butter softened
1 tsp. vanilla
1/3 cup milk
Microwave chocolate in large microwaveable bowl on high 1-1/2 minutes, stirring every 30 seconds.Stir until chocolate is completely melted. Cool 5 minutes or to room temperature.
Add sugar, butter, vanilla, and Khalua.Gradually add milk, beating with electric mixer on low speed until well blended. If frosting becomes too thick, beat in additional milk by teaspoonfuls until frosting is of spreading consistency.