Cappuccino Creams

By Texaschef11

Ingredients

• Cookies
• 3/4 cup (1 1/2 sticks. 6 ounces) unsalted butter
• 1 cup (7 ounces) Baker's Special or granulated sugar
• 1/2 teaspoon salt
• 1 large egg
• 1 tablespoon water
• 1 teaspoon vanilla
• 1 1/2 cups (6 3/8 ounces) King Arthur Unbleached All-Purpose Flour
• 3/4 cup (2 1/4 ounces) dutch-process cocoa powder
• 1/2 teaspoon baking powder
• Filling
• 1 tablespoon espresso powder
• 1/2 cup(4 ounces) water
• 2 tablespoons dried egg whites or meringue powder
• 1/8 teaspoon salt
• 3/4 cup (5 1/4 ounces) Baker's Special or granulated sugar
• 1 cup (4 ounces) glazing or confectioners' sugar
• 1/2 cup (3 1/4 ounces) vegetable shortening
• 1/4 cup (1/2 stick, 2 ounces) butter
• 1/2 cup (3 ounces)cinnamon mini chips

Preparation

Step 1

For the cookies: In a medium-sized mixing bowl, cream together the butter and sugar, add the salt, egg, water and vanilla, and beat till smooth. Whisk together the flour, cocoa and baking powder and beat in until well-combined; the dough will be very stiff, but sticky.

Roll the dough into balls about the size of a walnut, or use a tablespoon scoop and place them on parchment-lined or lightly greased cookie sheets, using the bottom of a glass dipped in sugar to flatten each ball to 1/8-inch thickness.

Bake the cookies in a preheated 325°F oven for 12 minutes. Watch them closely at the end of the baking time, and at the first sign of darkening edges or the first whiff of scorching chocolate, remove them from the oven immediately. Cool the cookies on a wire rack.

To make the filling: Dissolve the espresso powder in 1 tablespoon of the water. In a medium-sized mixing bowl, whisk the egg whites or meringue powder into the remaining water and beat slowly for a minute or two, until the powder dissolves and becomes foamy; then beat on medium speed until the foam begins to thicken. Add the espresso mixture, the salt and about half the granulated sugar. Continue to beat, adding the remaining sugar, until the mixture is glossy. Add the confectioners' sugar and beat until smooth. Beat in the vegetable shortening and butter, beating until the mixture is fluffy and no lumps remain. Stir in the chips.

Place a heaping tablespoonful of filling on half of the cookies. Top with the remaining cookies and press down lightly. Yield: About 2 dozen cookies.