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1
For the cookies: Using a mixer, cream together butter, sugar, brown sugar, salt, baking powder, baking soda, coffee powder and vanilla extract.
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2
With mixer still running, add egg yolks one at a time.
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3
Stop mixer and scrape bowl with a rubber spatula.
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4
Add flour and 1 cup cocoa, and resume mixing at low speed until the mixture is crumbly and uniformly blended.
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5
Scrape the bowl and knead the dough lightly to form a smooth ball.
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6
Transfer to a work surface and flatten into a disk.
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7
The dough may be rolled right away or wrapped in plastic and refrigerated for up to a week; bring to room temperature before rolling.
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8
Heat oven to 350 degrees.
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9
Lightly sift some cocoa powder onto a work surface, and roll the dough to .125-inch thickness.
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10
Slide a metal spatula under the dough to prevent it from sticking.
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11
Using a 2-inch round cookie cutter, cut out cookies and transfer to an ungreased baking sheet.
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12
The cookies will not spread during baking so may be placed close together.
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13
Knead and reroll the dough scraps to make more cookies.
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14
To add texture to the cookies, place any remaining dough in a mixing bowl.
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15
Mix with enough hot water until the dough has thinned into a paste.
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16
Transfer to a piping bag fitted with a very small tip, or a heavy duty Ziploc bag with a tiny hole poked in the corner.
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17
Pipe a design on each cookie; a tight cornelli lace design gives the impression of an Oreo.
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18
Bake the cookies until firm, about 12 minutes.
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19
Remove from heat and cool completely on a rack.
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20
For the filling: Using a mixer, cream together shortening or butter, confectioners sugar, vanilla and salt.
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21
Beat on medium speed for 5 minutes, scraping the bowl periodically.
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22
The long mixing time smoothes, whitens and aerates the filling.
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23
For assembly: Using a pastry bag fitted with a plain tip or a spoon, place 1 teaspoon (or more if desired) of filling directly onto the center of the undersides of half the cookies.
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24
To finish, top with remaining wafers and press down with your fingers, applying very even pressure so the filling will spread uniformly across the cookie.
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25
Place cookies in an airtight container and refrigerate for several hours before serving.
