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We had a snow day yesterday so that meant NO SCHOOL!!!

I love snow days as much as the girls. We got in the holiday spirit and made some cookies. These cookies are great! If you do not want to go to all of the trouble of doing it all you can just make the cookie dough. Often we just make the dough and roll it into balls to bake. They taste great dipped in coffee too!

Mocha Sandwich Cookies

2 cups all purpose flour
1/4 cup cornstarch
1/4 cup cocoa powder
1/2 tsp salt
1/2 tsp baking soda
1 cup sugar
3/4 cup butter, room temperature
1/4 cup milk (any kind)
1 tbsp instant coffee or espresso
1/2 tsp vanilla extract

In a medium bowl, sift together flour, cornstarch, cocoa powder, salt and baking soda.
In a large bowl, cream together sugar and butter until fluffy. Blend in half of the flour mixture. Dissolve the instant coffee in the milk, then add milk mixture and vanilla extract to the bowl. Blend in remaining flour mixture, mixing only until no streaks of flour remain visible.
Drop dough onto a large sheet of wax paper and shape into a log 1 1/2 to 2-inches in diameter. Roll tightly to seal. Freeze dough for at least 1-2 hours, until very firm.

Preheat oven to 375F. Line a baking sheet with parchment paper.
Using a sharp knife, slice frozen dough into rounds no more than 1/4-inch thick and place on baking sheet.
Bake for 12-14 minutes, or until cookies are set around the edges. Thicker cookies will need slightly more time in the oven than thinner cookies.
Cool completely on a wire rack.

Mocha Filling

1/4 cup butter, softened
1 tbsp cocoa powder
2 tbsp milk
2 tsp instant coffee or espresso
1 1/2-2 cups confectioners’ sugar

In a medium bowl, combine butter, cocoa powder, milk, instant coffee and 1 cup confectioners’ sugar. Beat at medium-high speed until smooth, then add in remaining confectioners’ sugar until filling is thick and fluffy, but still easy to spread.
Spread about 2-3 tsp between each pair of cookies to fill.

Makes about 2 1/2 dozen sandwich cookies (4 1/2-5 dozen unfilled cookies)