Ingredients:
2/3 cup all-purpose flour
1 tablespoon finely ground espresso beans
1/8 teaspoon coarse salt
6 tablespoons unsalted butter, room temperature
1/4 cup confectioners sugar, plus more for dusting
1/4 teaspoon pure vanilla extract
1/3 cup heavy cream
2 1/2 ounces milk chocolate, finely chopped
unsweetened cocoa powder, for dusting
Whisk flour, espresso and salt in a bowl.
Put butter, and sugar in the bowl of an electric mixer with the paddle attachment (again, I think you could use a hand mixer for this) and on medium high speed until pale and fluffy. Mix in vanilla. Add flour mixture; mix on medium low until dough comes together. Shape into a disk and wrap in plastic. Refrigerate for 30 minutes.
Preheat oven to 350. Let dough stand at room temperature for 10 minutes (my sister called and she struggled with this step, so I did not use it and I think mine came out a lot better...) Roll between sheets of parchment to 1/8 inch thick. Cut out rounds with a 1 1/2 inch cutter; space 1/2 inch apart on baking sheets lined with parchment.
Bake until set but not browned, about 9 minutes. Let cool on sheets, 5 minutes. Transfer to wire racks and cool completely.
Bring cream to a simmer. Pour over chocolate; stir until smooth. Press plastic wrap onto surface; refrigerate at least 4 hours or up to overnight. Whisk to soft peaks; transfer to a pastry bag (or ziploc!) Pipe about 1 teaspoon filling on bottoms of half of the cookies; sandwich with remaining cookies. *we decided to just dunk ours in the cream and chocolate mixture instead of make them into cookies*
Dust with cocoa and confectioners' sugar.
Enjoy!
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