Café Au Lait Sandwich Cookies  Dessert  187 reads

Café Au Lait Sandwich Cookies


1/2 cup unsalted butter, softened
3/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons dark-roast instant coffee granules
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup white chocolate melting wafers
1 teaspoon coconut oil
Coffee Buttercream (recipe follows)

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, about 5 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in vanilla; scrape sides of bowl.

In a medium bowl, whisk together flour, coffee granules, baking soda, and salt. Add flour mixture to butter mixture all at once, and beat at low speed just until combined, stopping to scrape sides of bowl, 1 to 2 minutes. Refrigerate for 30 minutes.

Preheat oven to 350°. Line 2 to 3 rimmed baking sheets with parchment paper.

Using a 1-tablespoon scoop, scoop dough, and shape into balls. Place 2 1/2 to 3 inches apart on prepared pans.

Bake until edges are golden brown and set, 8 to 10 minutes. Let cool on pans for 4 minutes. Remove from pans, and let cool completely on wire racks set over parchment paper-lined baking sheets.

In a small microwave-safe bowl, microwave chocolate on high in 10-second intervals, stirring between each, until melted. Add coconut oil; stir until smooth. Drizzle over cooled cookies. Let set for 15 minutes.

Using a pastry bag fitted with a medium star tip, pipe 1 to 1 1/2 tablespoons Coffee Buttercream onto flat side of half of cookies. Place remaining cookies, flat side down, on top of filling. Refrigerate for 1 to 2 hours before serving.

makes 16



Coffee Buttercream

2 tablespoons dark-roast instant coffee granules
2 teaspoons water
1 cup unsalted butter, softened
2 1/3 cups confectioners’ sugar
2 1/2 teaspoons vanilla extract
1 teaspoon kosher salt

In a small bowl, stir together coffee granules and 2 teaspoons water until granules are dissolved. Set aside.

In a large bowl, beat butter with a hand mixer at medium speed until creamy, 2 to 4 minutes; scrape sides of bowl. Add coffee mixture, confectioners’ sugar, vanilla, and salt, beating until smooth. Use immediately.

Note:
Buttercream can be made the day before and refrigerated. When ready to use, let stand at room temperature until softened, whisk until smooth, and place in a piping bag fitted with a medium star tip.

makes 2 cups


Rating 2.67/5
Rating: 2.7/5 (6 votes)
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