Coffee Sandwich Cookies: Crisp-Tender Ovals With Silky Coffee Cream – Even Better the Next Day

Instructions

Coffee cream

1. Start with the filling base. In a small saucepan, whisk the 1/2 cup (125 ml) of prepared coffee with the cornstarch.

2. Cook over medium-low heat, stirring constantly, for 2 to 3 minutes until the mixture thickens to a pudding-like consistency. Remove from the heat right away and let it cool completely.

3. In a bowl, beat the softened butter with the sifted powdered sugar until pale and fluffy.

4. Beat the completely cooled coffee mixture into the butter foam a spoonful at a time. The result is a smooth coffee cream. Set it aside.

Dough

1. In a large bowl, beat the softened butter (250 g) with the powdered sugar (170 g) until fluffy.

2. Beat in the whole egg, then the egg yolk, one at a time.

3. In a second bowl, combine the sifted flour, baking powder and the teaspoon of instant coffee powder.

4. Gradually work the dry mixture into the butter mixture and knead a smooth dough.

5. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 1 hour.

Baking and assembly

1. Heat the oven to 350°F (180°C). Line the baking sheets with parchment paper.

2. On a lightly floured surface, roll the chilled dough out to about 3/16 inch (4–5 mm) thick.

3. Cut out oval shapes and place them on the baking sheets. Bake for about 10 to 12 minutes.

4. Let the baked ovals cool completely on the sheet.

5. Sandwich the cooled cookies together with the coffee cream.

6. Melt the chocolate in a double boiler or carefully in the microwave in 20-second intervals. Dip one side of each sandwich cookie in the chocolate and decorate with sprinkles. Let set.