Coffee Cream Sandwich Cookies - cooking recipe

Ingredients

4 oz white chocolate, chopped
2 cups flour
1/2 cup granulated sugar
12 tbsp (1 1/2 sticks) butter, finely chopped
1 None egg
None None FOR THE COFFEE CREAM FILLING
1 tbsp instant coffee granules
2 tbsp unsweetened cocoa powder
7 tbsp butter, at room temperature
1 cup powdered sugar

Preparation

Process chocolate in a food processor until finely chopped. Add flour and sugar; process until combined. Add butter; process until crumbly. Add egg; process until dough forms. (If pastry is too dry, add 2-3 tsp water).
Turn out dough onto a lightly floured surface; knead gently until smooth. Divide dough into 2 portions. Shape each portion into a disc. Wrap in plastic wrap; refrigerate for 30 mins.
Meanwhile, for the coffee cream filling, combine coffee and cocoa powder in a small bowl. Stir in 1 tbsp boiling water until coffee dissolves; cool.
Beat butter in a medium bowl with an electric mixer until pale and creamy. Beat in sifted powdered sugar, then coffee mixture until combined. Refrigerate for 15 mins or until spreadable.
Preheat the oven to 350\u00b0F. Grease and line 2 large baking pans with parchment paper. Roll out each dough portion between sheets of parchment paper to 1/8 inch thickness. Using a 2 inch-square fluted cookie cutter, cut 20 squares from each dough portion (40 in total). Place squares on prepared pans about 2 inches apart to allow for spreading.
Bake for 12-15 mins or until golden brown. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
Sandwich coffee cream filling between cookies.