Chocolate Espresso Spritz Cookies with Kahlúa Cream Filling
I love spritz type cookies. They have been a lifesaver for me more times than I could ever count.
I’ll bet everyone with kids has had this conversation, usually held at 9:45PM:
“Mom, I am supposed to bringing cookies in for my class”
“Okay, when?”
“Tomorrow!”
This is when spritz cookies come to your rescue – you can churn out a good sized batch of buttery, cute cookies in no time at all. No chilling of the dough, or fooling around with a fussy recipe – just get them mixed up and shoot them out onto baking sheets with military precision: blam, blam, blam!
Need something last minute for the church bake sale? Spritz cookies.
Last minute invite over for coffee and you want to bring something? Spritz cookies.
Still need another kind of cookie to fill out holiday gift baskets? Spritz cookies!
The secret, of course is all in the wrist – and having a cookie press! I have one that cost less than $20 and it is still working after years of use.
BUT -don’t make these cookies to send to school with the kiddies!
These cookies are for grownups, like you and me. They contain both caffeine and a little booze, so maybe not your first choice for that church bake sale either. They are however, perfect for sharing with adults who will appreciate their subtle depth of flavor and slight kick of Kahlúa in the filling. In fact, I maintain they are the best spritz cookies ever, but that could just be the cookies talking. You will have to make some to decide for yourself. And you should make some, to take to a holiday party, because everyone will love you, and Santa will make sure your stocking is filled with truffles, awesome kitchen gadgets and wine, not coal.
- 2 tablespoon instant espresso powder
- 2 tablespoons very hot water
- 1 cup unsalted butter
- ⅔ cup, packed, light brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 & ¼ cups all purpose flour
- ⅓ cup dutch process baking cocoa [you can use natural baking cocoa, but the cookies with be lighter in flavor and color]
- ¾ teaspoon kosher salt
- 2 ounces soft butter
- 1 & ½ cups confectioner's sugar [10X sugar]
- 2 tablespoons Kahlúa liqueur
- 1 tablespoon heavy cream
- pinch of kosher salt
- Preheat the oven to 350º and line heavy baking sheets with parchment.
- Mix the espresso powder and hot water together in a small ramekin or bowl, until very smooth - set aside.
- In the bowl of a stand mixer, or in a large bowl, if using a hand mixer, cream together the butter and brown sugar.
- Beat in the egg and vanilla.
- Add the espresso/water mixture, using a rubber scraper to get it all out of the small bowl.
- Whisk the flour, cocoa and salt together in a smaller bowl, and then add in 3 addition to the butter mixture, beating until well combined.
- Follow the directions for your cookie press and press the cookies out directly on the baking sheets. This amount of dough will fill a standard press 4 or 5 times.
- The dough can be refrigerated after mixing if you like [and it does make the flavor a bit richer], but bring the dough back to room temperature before pressing out the cookies.
- Very lightly mist the cookies with water, using a spray bottle - this is optional, but it does help the sugar stick and gives the cookies a pretty sheen.
- Sprinkle with cookie with coarse decorating sugar if desired.
- Bake for 8 to 10 minutes, until the cookies are nicely set.
- Remove to a rack and cool completely before filling.
- Place all ingredients in a medium bowl, and beat with a hand mixer until very smooth and creamy. You want this a little firmer than a frosting for cakes.
- Pipe or spread a small amount of the filling on half of the cookies, and top with the other halves. They are best filled the day they are served, but leftovers will keep in a sealed container in the fridge for up to a week
Go bake a batch and make your Christmas even more merry than usual!
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