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Mocha Sandwich Cookies

I've had cookies melt in my mouth, but not as much as these do! I've made several versions of these, but I like to make them as sandwiches with an almond-mocha filling. —Anna Sylvester, Sylvania, Ohio
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    about 2 dozen

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • FILLING:
  • 2 tablespoons butter, softened
  • 2/3 cup confectioners' sugar
  • 1-1/2 teaspoons heavy whipping cream
  • 1/4 teaspoon almond extract
  • 2 tablespoons baking cocoa
  • 1/2 teaspoon instant coffee granules
  • 1 to 2 tablespoons boiling water
  • 2 tablespoons finely chopped almonds, toasted

Directions

  • Cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, for 1 hour.
  • Preheat oven to 375°. Shape dough into 3/4-in. balls; press lightly to flatten. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes. Cool on wire racks.
  • For filling, cream butter and confectioners' sugar. Beat in cream and extract. In another bowl, combine cocoa, coffee granules and boiling water; stir to dissolve granules. Beat into creamed mixture. Fold in almonds. Refrigerate, covered, for 30 minutes.
  • Spread filling on bottoms of half of the cookies; cover with remaining cookies. Refrigerate.
Nutrition Facts
1 sandwich cookie: 118 calories, 7g fat (4g saturated fat), 18mg cholesterol, 54mg sodium, 13g carbohydrate (6g sugars, 0 fiber), 1g protein.
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