Chocolate Cookie Sandwiches with Coffee Creme Filling

For you, Stephanie:)

CHOCOLATE COOKIE SANDWICHES with COFFEE CREME FILLING

I used a little less flour and baking powder to get a crisper cookie, then (once cooled) frosted bottom with frosting and stuck another to it, bottom to bottom. Filling is just frosting thinned with very strong coffee instead of milk. I grind coffee and add a small amount of hot water, then press liquid out- max flavor w/minimum liquid. The smaller cookie, the better, IMO.

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa (or dark cocoa)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 8 ounces butter (2 sticks), softened
• 1 cup brown sugar, firmly packed
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract (not imitation!)
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• Preparation:
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• Sift together the flour, cocoa, baking powder, and salt. Set aside.
• Cream butter and sugars until light and fluffy. Beat in eggs, one at a time, beating after each addition. Beat in vanilla.
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• On low speed, beat in flour mixture a little at a time, until well blended and smooth.
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• Drop chocolate cookie dough onto greased baking sheets by rounded tablespoons, about 2 inches apart. Bake at 350° for 12 to 15 minutes, or until set, a little longer for a crisper cookie.
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• Cool on pans on rack for about 5 minutes; transfer chocolate cookies to rack to cool completely.