Cappuccino-Chocolate Bites

1. 1

   Whisk flour, expresso, and salt in a bowl, set aside. Put butter and sugar into the bowl of an electric mixer fitted with paddle attachment, mix on med-high speed until pale and fluffy. Mix in vanilla. Reduce speed to med-low. Add flour mixture; mix utnil dough comes together. Shape into a disk and wrap in plastic. Refrigerate 30 minutes.

2. 2

   Preheat oven to 350. Let dough stand at room temp. 10 minutes. Roll between 2 sheets of parchment to 1/8 inch thick. Cut out rounds with 1 1/8 in cutter; space 1/2 inch apart on baking sheets lined with parchment. Reroll scraps, cut out. Freeze 10 minutes.

3. 3

   Bake until set but not borwned, about 9 minutes. Let cool on sheets 5 minutes. Transfer to wire racks, cool completely.

4. 4

   Bring cream to simmer in a saucepan. Pour over chocolate in a bowl; stir until smooth. Press plastic wrap onto surface; refrigerate at least 4 hours, up to overnight. Whisk to soft peaks before using.

5. 5

   Transfer filling to a pastry bag, fitted wiht a 1/4 inch plain round tip. Pipe about 1 tsp filling onto bottoms of half the cookies; sandwich with remaining cookies. Dust with cocoa and sugar. Cookies are best eaten day of, but can be refrigerated in an airtight container up to 1 day.

* Per serving · 4 servings · Values may vary.

No additional tips available.