Ingredients
1 cup butter, softened1/2 cup confectioners’ sugar1/2 teaspoon vanilla extract2 cups all-purpose flour1/4 teaspoon baking powderFILLING:1/4 cup butter, softened1-1/3 cups confectioners’ sugar2 teaspoons instant coffee granules2 teaspoons hot waterTOPPING:1 cup semisweet chocolate chips2 teaspoons shorteningNonpareils
Preparation
Place ungreased baking sheets in the refrigerator. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well.
Using a cookie press fitted with a ribbon disk, press dough into 2-1/2-in.-long ribbons on chilled baking sheets. Bake at 375° until edges are lightly browned, 6-8 minutes. Cool for 1 minute before removing from pans to wire racks to cool completely.
For filling, in a small bowl, cream butter and confectioners’ sugar until light and fluffy. Dissolve coffee in hot water; add to creamed mixture and mix until smooth. Spread 1 teaspoon filling on the bottom of one cookie; top with another cookie to form a sandwich. Repeat.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip one end of each cookie into chocolate, allowing excess to drip off and then in nonpareils. Place on waxed paper-lined baking sheets until set.
