Flecks of espresso are dotted throughout these petite cookies, which are sandwiched together with creamy milk-chocolate ganache.

　　

Ingredients

Makes about 2 1/2 dozen

　　2/3 cup all-purpose flour

　　1 tablespoon finely ground espresso beans

　　1/8 teaspoon coarse salt

　　6 tablespoons unsalted butter, room temperature

　　1/4 cup confectioners’ sugar, plus more for dusting

　　1/4 teaspoon pure vanilla extract

　　1/3 cup heavy cream

　　2 1/2 ounces milk chocolate, finely chopped

　　Unsweetened cocoa powder, for dusting

　　

Step 1

Whisk flour, espresso, and salt in a bowl. Put butter and sugar in the bowl of an electric mixer fitted with the paddle, and mix on medium-high speed until pale and fluffy. Mix in vanilla. Add flour mixture; mix on medium-low until dough comes together. Shape into a disk, and wrap in plastic. Refrigerate 30 minutes.

　　

Step 2

Preheat oven to 350°F. Let dough stand at room temperature 10 minutes. Roll between sheets of parchment to 1/8 inch thick. Cut out rounds with a 1 1/8-inch cutter; space 1/2 inch apart on baking sheets lined with parchment. Reroll scraps; cut out. Freeze 10 minutes.

　　

Step 3

Bake until set but not browned, about 9 minutes. Let cool on sheets 5 minutes. Transfer to wire racks; cool completely.

　　

Step 4

Bring cream to a simmer. Pour over chocolate; stir until smooth. Press plastic wrap onto surface; refrigerate at least 4 hours or up to overnight. Whisk to soft peaks; transfer to a pastry bag fitted with a 1/4-inch plain round tip. Pipe about 1 teaspoon filling on bottoms of half the cookies; sandwich with remaining cookies. Dust with cocoa and confectioners’ sugar. Cookies can be refrigerated in an airtight container up to 1 day.

　　Martha Stewart's Cookies