Shortbread Mocha Buttercream Sandwiches
- 1 c unsalted butter, softened
- 1/2 c powdered sugar, sifted
- 2 c all-purpose flour, sifted
Preheat the oven to 375. Place baking sheets in the fridge to chill. I have no idea why; have never heard of this but I did what I was told.
To make cookies, beat butter, sugar and vanilla in a large bowl until fluffy. On low speed, gradually beat in flour and paking powder. Using a large star or ribbon design in a cookie press, press out 2-inch long cookies 1 inch apart on chilled sheet. Bake 6 to 8 minutes until lightly browned. Cool on a rack. Since I don't own a cookie press (yeah, Mom, I know you have one but I was too lazy to walk next door) I rolled them into 1" balls and placed them on the pan, pressing them down with a spoon. It worked ok, but wasn't very pretty.
So next you make the filling;
- 2/3 c powdered sugar, sifted
- 2 T butter or margarine, softened
- 1 t instant coffee dissolved in 1 t boiling water
Beat them together until smooth and spreadable. If too thick, add water; if too thin, add more powdered sugar. Spread them on 1/2 the cookies and make sandwiches.
Just a little note here about the butter/margarine in the filling; don't use spread. We use that Land O Lakes stuff that tastes like butter, and so that's what I used for the filling. The problem is that while yes, it's soft, it's always going to BE soft. If I had used butter, it would have firmed some and held the cookies together. As it is, what I ended up doing with that tasty coffee filling was drizzling it as a glaze over the top of my delicious but very homely shortbread cookies.
These are very, very sweet so I think making the cookies small was a good idea because while I'm a big fan of sweet, these are also very rich and even I could only eat two of them.