Serves: 36
Total Calories: 102
1. Heat oven to 375°. Place baking sheets in refrigerator to chill.
2. To make cookies, beat butter, powdered sugar, and vanilla in a large bowl with electric mixer until fluffy. On low speed, gradually beat in flour and baking powder. Using a large star design in a cookie gun, press out 2-inch long cookies 1 inch apart on chilled baking sheets. (Use a small knife to cut the dough from the press to produce uniform cookies.) Bake 6 to 8 minutes until lightly browned. Cool on wire racks.
3. To make filling, beat powdered sugar, butter, and dissolved coffee until smooth and spreadable. If too thick, add water if too thin, add powdered sugar. Spread over flat side of one cookie. Make a sandwich using another cookie. Repeat with remaining cookies and filling.
4. To decorate, melt chocolate chips. Dip one end of each cookie in chocolate, then in sprinkles. Store tightly covered in refrigerator. Serve at room temperature.
This Shortbread Mocha Buttercream Sandwiches recipe is from the Prize-Winning Cookies Cookbook. Download this Cookbook today.
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