Mocha Melting Moments Cookies

• 12 tbsp (1 1/2 sticks) butter, at room temperature
• 1/2 cup powdered sugar
• 1 cup flour
• 1/3 cup cornstarch
• 1/3 cup unsweetened cocoa powder
• None None FOR THE COFFEE BUTTERCREAM
• 2 tsp instant coffee granules
• 5 tbsp butter, at room temperature
• 1 cup powdered sugar

1. Preheat the oven to 325u0b0F. Line 2 baking pans with parchment paper.
2. Beat butter and sifted powdered sugar in a large bowl with an electric mixer until light and creamy. Sift flour, cornstarch and cocoa powder over top; stir to combine.
3. Using floured hands, roll heaping teaspoons of mixture into 40 balls. Place 2 inches apart on prepared pans, flattening slightly with a floured fork.
4. Bake for 15 mins or until golden, swapping positions of pans halfway through cooking. Cool on pans for 5 minutes. Remove from pans; cool completely on a wire rack.
5. For the coffee buttercream, dissolve coffee in 1 tbsp boiling water in a small bowl . Beat butter and sifted powdered sugar in a large bowl with electric mixer until light and creamy. Beat in enough coffee mixture to produce a thick frosting. Sandwich cooled cookies with buttercream.

butter, powdered sugar, flour, cornstarch, cocoa, coffee, coffee granules, butter, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/24302 (may not work)