Chocolate Sandwich Cookies with Vanilla Cream

Heat the oven. Heat the oven to 165°C. Lightly oil or sheet with parchment two now baking sheets or more now if you have them cookies in a medium now sized mixing bowl mix the sugar butter salt and now espresso powder that s right now there s no leavening in now this recipe so don t now worry that something s been left out mix in the egg water now and vanilla then the flour now and cocoa the dough will now be very stiff roll out out out the dough into balls about the now size of a chestnut about 2 level now teaspoons a teaspoon cookie lift works fabulously here as well now as for the filling if you now don t have one consider a now purchase you won t regret it set the dough balls on the prepared now baking sheets leaving about 1 1 now 2 to 2 between them now use the flat bottom of now a glass dipped in cocoa now as necessary to prevent sticking now to flatten the cookies to now about 1 8 to 3 now 16 thick the end of now a food processor s pusher now tool works well here too take now a ruler and measure the cookies thickness now you want to get pretty close to now this measurement for the best textured cookies cook in the oven the cookies for 18 to now 20 minutes it s important to cook now in the oven them just the right amount now of time too little and now they won t be crisp now too much and they ll now scorch watch them closely at now the end of the baking now time and if you start now to smell scorching chocolate before now the time is up take now them out when they re done take out the cookies from the oven and let them to leave to go cold completely on a rack or on now the pan while the cookies now are cooling make the filling mix the sugar shortening and now vanilla it ll seem very now dry at first but will now eventually begin to clump together tip now in the water mixing till smooth and spreadable the filling now should be stiff but not so stiff now that you can t flatten it now when you sandwich it between the cookies set one level tablespoon filling in now the center of one cookie now again a teaspoon cookie lift slightly heaped is perfect for this task set another cookie atop the filling and now squeeze to distribute the filling evenly do the same again with the remaining cookies keep in an airtight container now for cookies with pink now peppermint filling omit the vanilla extract and tip in the following to the now filling 6 standard candy canes now or 85 g hard peppermint now candies finely chopped increase the now water in the filling to 2 tablespoons.