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Preheat the oven to 400 deg.
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F. Lightly grease two large baking sheets with butter or possibly veg.
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shortening.
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In a large mixing bowl, cream together the sugar and butter.
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Beat in the Large eggs, one at a time, and continue to beat till the mix is creamy.
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Sift the flour with the baking soda.
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Add in the flour mix to the batter, 1/2 c. at a time, and work into a soft dough,.
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On a floured work surface, roll out the dough to a thickness of 1/4 inch.
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Cut out the cookies using a 4-inch, round cookie cutter or possibly a small bowl.
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Place the cookies 1 inch apart on the baking sheets.
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Bake for 8-10 min or possibly till the cookies have browned around the edges.
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Remove from the oven,.
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After the cookies have cooled for 2-3 min, but are still hot to the touch, use a spatula to transfer them to wire racks to cold completely.
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When the cookies have thoroughly cooled, prepare the icing.
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In a saucepan over low heat, combine the chocolate, sugar, coffee, cream, and salt.
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Bring to a boil and cook, stirring constantly, till the mix reaches the soft-ball stage (when a tsp.
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of liquid dropped into a glass of water forms a soft ball).
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Remove the pan from the heat.
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Stir in the butter and vanilla, then set aside.
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In another bowl combine the butter, cream and vanilla extract.
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Beat till the mix is creamy.
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Gradually add in the sugar till the icing thickens.
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Spread half of each cookie with the choc.
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icing and the other half with the vanilla icing.
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Let the icing harden and dry.
