Thursday, February 9, 2012

Because Love is Dangerous.... and so is baking.

It's about that time. Yup.

Time for hearts, chocolates, love songs, candies & flowers.....


Screw that. It's time for some cookies....

Chocolate Espresso Sandwich cookies, to be precise. Because love is dangerous, and so is sugar. So let's dive right in!

We chose to decorate our cookie sammy's with "?"s and cross-bones, being the rebels that we are. Threw in a few chocolate espresso hearts for good measure & festivity. The frostings can easily be piped into different shapes and logos on the top of the cookie, so get creative! Impress your honey, your friends, or even just yourself. Because let's be honest, that's all that really matters, right?



1 1/4 cup all purpose flour
3/4 cup sugar
1 tsp vanilla
4 tsps instant coffee powder
1 egg
4 tbsp butter (1/2 stick unsalted)


1 stick butter
1/3 cup cocoa powder
1/2 tsp milk
1 1/3 cup powdered sugar, more or less for desired texture

4 tbsp butter
4 tbsp mascarpone
1/2 cup powdered sugar
2 tsp instant coffee

Begin by preheating your oven to 350F. Next, get the food processor out (if you don't have one, your hands and a bowl will work just fine!). Pulse the butter, flour, sugar, vanilla, and coffee in a food processor until forms bread crumb-like texture. Add egg and pulse until dough forms, another 2-3 minutes. Or mush them all together with your hands until you have cookie dough. 

Roll the dough out on a powdered-sugar dusted surface to 1/2 inch thickness. Get out your heart shaped cookie-cutter and slice them up. Arrange on a cookie tray and bake 8-10 minutes (less time if cookies are thinner than 5 millimeters). Let cool thoroughly on a wrack until cooled. Meanwhile, make the frostings.

Chocolate frosting: whip together the butter, sugar, cocoa powder, & milk together until light and fluffy. Pipe into piping bag and snip just the small end of the tip (or even a ziplock bag will work just fine).
Coffee frosting: whip together the butter, mascarpone, instant coffee, and sugar together until light and fluffy. Pipe into a separate piping bag and snip end off similarly to the chocolate. 

Once the cookies have cooled, flip them over (baked flat side up). Pipe a dime size amount of each frosting in the center of the cookie. Take a second cookie, and place onto the frosting (baked flat side on the frosting). Press down to even out frosting. Continue with remainder cookies, and pipe decorations on the top of the sandwich with the chocolate frosting for added effect. 

Happy Valentine's Day, our fellow foodies!

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