Mocha Shortbread Sandwiches with Caramel Filling

1 cup butter, softened

1 cup powdered sugar, sifted

½ cup cocoa powder, sifted

2 cup flour

2 tablespoon instant coffee granules, finely ground (if needed, place coffee granules into a bowl and crush with the back of a spoon to make the consistency fine)

¼ teaspoon salt

1 teaspoon almond extract

sliced almonds

For the filling:

½ cup butter

½ cup brown sugar, packed

4 tablespoon heavy cream

1 teaspoon vanilla extract

1½ cup powdered sugar, sifted

¼ to ½ teaspoon salt

Preheat oven to 350 degrees and line baking sheets with parchment paper. Cream butter, powdered sugar, and almond extract together until well mixed, about 2 minutes. Add the cocoa powder, flour, coffee, and salt until the dough is just formed. Roll into a large ball and wrap in saran wrap for at least one hour. Once dough is chilled, lightly flour a rolling pin and a clean, flat surface. Take the chilled dough and roll it to about ⅛-inch thickness. Cut out the cookies using a 2-inch round cookie cutter and place on the baking sheets with 1- to-2-inch space between them. For half of the cookies gently press a pinch of the sliced almonds onto the cookie (these will be the tops). Bake for 12 minutes rotating the sheets halfway.

Remove from oven and cool for 5 minutes before moving to a cooling rack to cool completely.

While cookies are cooling make the filling. Bring the butter and brown sugar to a rolling boil while whisking constantly. Carefully add the cream and return to a boil while whisking. Shut off heat and transfer to either a stand mixer bowl or a heat proof bowl. Gradually add the powdered sugar, salt, and vanilla while mixing on a low speed with a stand mixer or a hand mixer, scraping the sides occasionally. Once blended, mix on a medium speed for 5-7 minutes; this allows the caramel to stay smooth while it cools. Using either a piping bag or a freezer bag, spoon in the icing and cut off one corner. Pipe about 1 tablespoon of filling onto the bottom cookies and cover with the tops. Allow filling to cool for another 15-30 minutes or eat at will. Store in an airtight container.

Makes 25-27 cookies Sarah Cardenas