INGREDIENTS1 cup softened butter
1/2 cup confectioners' sugar
1/2 tsp vanilla
2 cups all-purpose flour
1/4 tsp baking powder
FILLING: 1/4 cup softened butter
1/3 cups confectioners' sugar
2-tsp instant coffee
2-tsp hot water
TOPPING: 1 cup semisweet chocolate chips
2 tsp shortening
Nonpareils
Refrigerate ungreased baking sheets. Combine butter and confectioners' sugar in a large bowl and beat until frothy, 3-4 minutes.
Mix in vanilla. Slowly add flour and baking powder to creamed mixture and stir thoroughly.
Press dough into 2-1/2-inch ribbons on cold baking sheets using a cookie press with a ribbon disk.
Bake 6-8 minutes at 375° until sides are gently browned. After 1 minute, transfer pans to wire racks to finish cooling.
In a small bowl, beat butter and confectioners' sugar until frothy for filling. Mix coffee with creamed mixture until smooth after dissolving in hot water. Put 1 teaspoon filling on one cookie and top it with another to make a sandwich. Repeat.
Chocolate chips and shortening melt in microwave; whisk until smooth. Dip one end of each biscuit in chocolate, dripping excess, and then in nonpareils. Let set on waxed paper-lined baking sheets.
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