It has been a week since super storm
pounded and devastated so many people on the East Coast. I can’t help but want to extend a helping
hand to all of the folks in need. It is
heart wrenching to watch the television and see the images of destruction that
so many have endured. My company’s
founder is matching the donations that each employee gives to the American Red Cross – that will be my initial outreach to help. I believe the Red Cross is the best
organization to bring immediate assistance to all in need.
Last weekend I introduced my weekend series, Simply Sublime. It will focus on recipes that are simple yet full of flavor without a million ingredients. Sublime to me, means the melding of flavors which creates that “wow” factor for your senses. While browsing through Pinterest, I came across this recipe for Lemon Sandwich Cookies from Bakers Royal. I became instantly inspired. I was not quite in the mood for lemon but chocolate and espresso were on my mind. With a few tweaks, I transformed it into my version of Chocolate Espresso Sandwich Cookies.
I used a piping bag to create the cookies. It was quite a work out for my arms, so I am warning you now. Smile. The dough is rather stiff and a bit of elbow grease is required. I just kept thinking about the end result and the beautiful cookies that would soon be. They reminded me of something that the Queen of England might enjoy while sipping tea. I love hosting tea parties and my next one needs to include both versions – a bit of lemon along with this chocolate espresso delight.
I sent the entire batch with my hubby the next day for his team to enjoy. When he got home to report back, there was an overwhelming thumbs up.
Makes 20 to 24 Cookies
½ Cup Butter, softened
1/3 Cup Sugar
½ Cup Confectioner Sugar
1 Large Egg, plus one egg yolk
3 Tablespoon Dark Cocoa Powder
1 ½ Cup Flour
3 Tablespoons Cornstarch
In an electric mixer, cream together the granulated and confectioner sugar until light and fluffy. Add in egg and egg yolk until combined. Next add the cocoa powder until well mixed. Add the flour and cornstarch slowly until all is incorporated.
Transfer the dough to a pastry bag fitted with a large star tip. Pipe the dough in a circular motion working from the outside toward the center. Should be about 1 ½ inches wide. Bake at 350 degrees for about 10 minutes. Remove and let cool on a wire rack.
4 oz. Cream Cheese, room temperature
¼ Cup Butter, softened
1 Cup Confectioner sugar
1 Tablespoon Instant Espresso Powder (Use a bit less if desired)
Beat the cream cheese and butter until combined. Add the sugar and espresso powder and mix well.
Spread about a teaspoon or two of filling on underside of chocolate cookie and place a second chocolate cookie bottom side down on top of filling. Dust with powdered sugar if desired. Keep in an air tight container to keep fresh.