Ingredients
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12 tbsp (1 1/2 sticks) butter, at room temperature
1/2 cup powdered sugar
1 cup flour
1/3 cup cornstarch
1/3 cup unsweetened cocoa powder
None None FOR THE COFFEE BUTTERCREAM
2 tsp instant coffee granules
5 tbsp butter, at room temperature
1 cup powdered sugar
Preparation
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Preheat the oven to 325\u00b0F. Line 2 baking pans with parchment paper.
Beat butter and sifted powdered sugar in a large bowl with an electric mixer until light and creamy. Sift flour, cornstarch and cocoa powder over top; stir to combine.
Using floured hands, roll heaping teaspoons of mixture into 40 balls. Place 2 inches apart on prepared pans, flattening slightly with a floured fork.
Bake for 15 mins or until golden, swapping positions of pans halfway through cooking. Cool on pans for 5 minutes. Remove from pans; cool completely on a wire rack.
For the coffee buttercream, dissolve coffee in 1 tbsp boiling water in a small bowl . Beat butter and sifted powdered sugar in a large bowl with electric mixer until light and creamy. Beat in enough coffee mixture to produce a thick frosting. Sandwich cooled cookies with buttercream.
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