Chocolate Star Mocha Creams

By barbsjustagirl

Ingredients

• GLAZE:
• 2 sticks (1 cup) unsalted butter, softened
• 1-1/4 cups confectioners' sugar
• 1/3 cup unsweetened regular or dutch-process cocoa powder
• 3 Tbsp. cornstarch
• 1/4 tsp. salt
• 3 large egg yolks
• 2 tsp. vanilla extract
• 2 cups all-purpose flour
• 1 cup confectioners' sugar
• 2 Tbsp. milk
• FILLING:
• 2 tsp. instant espresso powder
• 1 brick (3 oz) cream cheese, softened
• 2 Tbsp. unsweetened regular or Dutch process cocoa powder
• 2 Tbsp unsalted butter, softened
• 3/4 cup confectioners' sugar
• 1/2 tsp. vanilla extract

Details

Servings 28

Preparation

Step 1

Dough:
Beat butter, sugar, cocoa, cornstarch and salt in a large bowl with mixer on medium speed until creamy. Beat in egg yolks and vanilla until smooth. On low speed, beat in flour until blended. Divide dough in half; wrap each in plastic wrap. Chill 1 hour.

Heat oven to 350 degrees F. Line several baking sheets with parchment or nonstick liners. Roll dough between two sheets of wax paper to 1/8-inch thickness. Cut out large stars and place 2 inches apart on baking sheet. Imprint a small star in the middle of half of the large stars (don't press through). Bake 10 minutes or until set but soft to the touch. Cool on rack. Bake remaining dough.

GLAZE:
Mix glaze ingredients until smooth enough to spread (thin with more milk if needed); tint half of the glaze light blue and leave the rest white. Using a fine paintbrush, brush half of the imprinted stars with blue glaze, the other half with white. Let dry on a wire rack until glaze hardens, about 1 hour.
FILLING:
Dissolve espresso powder in 1 Tbsp hot water. Beat cream cheese, cocoa powder and butter in bowl on medium speed until light and smooth. On low speed, beat in sugar just until combined. Add the dissolved espresso and vanilla; beat until incorporated.
To Assemble: Spread mocha filling on the bottoms of the cookies without imprints. Top with glazed imprinted cookies and gently press together.