I meant to post this recipe sooner, but alas, I’m still adjusting to life with my new job. For those wondering, all is going well!

I should mention these cookies are not considered dessert. Anything with espresso automatically goes into the “essential food group” category. 😀

I’m currently on a ganache fixation (see the ganache-filled peanut butter cookies I posted last week), but chocolate is so good it should also go into the healthy essentials category! That might be pushing it, but when chocolate is combined with espresso, it’s especially hard to deny.

Espresso shortbread cookies (that really aren’t sweet on their own) get the cream and sugar treatment with a milk chocolate ganache filling. I went the fancy route and used my new Linzer Cookie Cutter, but a quick method is to just roll the dough into a log, freeze until chilled, then slice into thin rounds and bake!

Mocha Cappuccino Cookies

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Mocha Cappuccino Cookies

Yield: 2 doz

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour 10 minutes

Espresso shortbread cookies filled with milk chocolate ganache.

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Ingredients

• 2/3 cup all-purpose flour
• 1 tablespoon instant espresso (or regular espresso beans, finely ground)
• 1/8 teaspoon salt
• 6 tablespoons butter, room temperature
• 1/4 cup powdered confectioners’ sugar
• 1/4 teaspoon pure vanilla
• 1/2 cup heavy cream
• 5 ounces milk chocolate, chopped (about 2/3 cup if using chocolate chips)

Instructions

Whisk together flour, espresso and salt. Set aside.

In a stand mixer, cream butter and sugar. Beat in vanilla. Slowly add dry ingredients, mixing until just combined. If using a cookie cutter, pat into a disk, cover with plastic wrap and refrigerate at least 30 minutes. If utilizing the slice and bake method, roll into a log, cover with plastic wrap and freeze until firm.

Preheat oven to 350F. Line baking sheets with parchment paper. After dough has chilled, roll to 1/8 inch thickness and use small cutter to make desired shape. Repeat with scraps. Or, slice log into 1/8 inch thick slices. Place on baking sheet and bake for 8-10 minutes. Let cool on pan for 2 minutes before removing to a wire rack to cool completely.

For the ganache: bring cream to a simmer. Pour over chocolate in a small bowl and stir until smooth. Cover and refrigerate until cooled. Spread onto bottom of half the cookies, top with remaining cookies.

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