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["COOKIES:", "Set racks in uper & lower thirds of oven & preheat to 325F", "Cream butter & sugar on medium speed for 5 - 10 minutes until light, soft & fluffy.", "Fold in flour by hand.", "Place a handful of dough at a time on a lightly floured work surface.", "Use the floured palm of your hand to press out the dough until it is 1/2"" thick - don't make the dough too thin.", "If the dough seems to be sticking, run a long, thin spatula underneath to loosen it.", "Do NOT use a lot of extra flour or your cookies will be dry & tough!", "Cut out the shortbreads with a 2"" - 4"" round cookie cutter, that has been dipped in flour.", "With a spatula or pancake turner, transfer cookies to a parchment lined cookie sheet.", "Space about 1 1/2"" apart.", "Continue until all the dough has been used.", "Bake 15 - 20 minutes until they are just a very pale golden color.", "Slide parchment onto cooling racks.", "When cool, remove cookies to an airtight container.", "FILLING:.", "Beat butter until soft & light, Gradually beat in sugar & cocoa powder.", "Beat in the vanilla & coffee and continue beating until the filling is VERY smooth.", "Use the filling immediately.", "ASSEMBLY:.", "Spread about 1 heaping TB filling between 2 shortbread cookies.", "Store in an airtight container."]
