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1
Cookies:.
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2
Blend together flour, espresso powder and salt.
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3
Set aside.
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4
Beat together butter and sugar until light and fluffy (about 2 minutes).
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5
Add egg and beat for 2 minutes.
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6
Add vanilla and mix.
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7
Stir in cocoa powder until just blended.
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8
Slowly add flour mixture, mixing until just combined.
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9
Scrape dough onto work surface and divide into two.
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10
Form each into disk; cover with plastic and refrigerate for 2 hours.
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11
Preheat oven to 325F; line 2 baking sheets with parchment paper, set aside.
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12
Remove 1 disk from fridge and between sheets of parchment, roll out dough to thickness of about 3/16 x 10 inches.
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13
Cut out dough using a 2-inch fluted rectangular cutter.
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14
Place cookies on prepared sheets.
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15
Bake 8 - 10 minutes.
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16
Cool.
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17
Ganache:.
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18
In small pan combine whipping cream and espresso.
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19
Bring just to boil.
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20
Remove from heat, and add chopped chocolates, whisk until smooth.
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21
Chill 1/2 hour.
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22
Spread about 1 tsp ganache onto bottom of each cookie, top with another cookie.
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23
Dust with icing sugar.
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24
NOTE: I usually double the ganache!
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25
I find that we like more filling in the cookies.
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26
And besides -- it is good right off the spoon, so there alone you need to double -- LOL.
