Cappuccino-Chocolate Bites

1. 1

   Whisk flour, espresso, and salt in a bowl.

2. 2

   Put butter and sugar in the bowl of an electric mixer fitted with the paddle, and mix on medium-high speed until pale and fluffy.

3. 3

   Mix in vanilla.

4. 4

   Add flour mixture; mix on medium-low until dough comes together.

5. 5

   Shape into a disk, and wrap in plastic.

6. 6

   Refrigerate 30 minutes.

7. 7

   Preheat oven to 350F.

8. 8

   Let dough stand at room temperature 10 minutes.

9. 9

   Roll between sheets of parchment to 1/8 inch thick.

10. 10

    Cut out rounds with a 1 1/8-inch cutter; space 1/2 inch apart on baking sheets lined with parchment.

11. 11

    Reroll scraps; cut out.

12. 12

    Freeze 10 minutes.

13. 13

    Bake until set but not browned, about 9 minutes.

14. 14

    Let cool on sheets 5 minutes.

15. 15

    Transfer to wire racks; cool completely.

16. 16

    Bring cream to a simmer.

17. 17

    Pour over chocolate; stir until smooth.

18. 18

    Press plastic wrap onto surface; refrigerate at least 4 hours or up to overnight.

19. 19

    Whisk to soft peaks; transfer to a pastry bag fitted with a 1/4-inch plain round tip.

20. 20

    Pipe about 1 teaspoon filling on bottoms of half the cookies; sandwich with remaining cookies.

21. 21

    Dust with cocoa and confectioners sugar.

22. 22

    Cookies can be refrigerated in an airtight container up to 1 day.

* Per serving · 4 servings · Values may vary.

No additional tips available.