Cappuccino-Chocolate Bites

• 2/3 c flour
• 1 Tbsp finely ground espresso beans
• 1/8 tsp salt
• 6 Tbsp unsalted butter, softened
• 1/4 c confectioners' sugar, plus more for dusting
• 1/4 tsp vanilla extract
• 1/3 c heavy cream
• 2 1/2 oz milk chocolate, finely chopped
• Unsweetened cocoa powder, for dusting

1. Whisk flour, expresso, and salt in a bowl, set aside. Put butter and sugar into the bowl of an electric mixer fitted with paddle attachment, mix on med-high speed until pale and fluffy. Mix in vanilla. Reduce speed to med-low. Add flour mixture; mix utnil dough comes together. Shape into a disk and wrap in plastic. Refrigerate 30 minutes.
2. Preheat oven to 350. Let dough stand at room temp. 10 minutes. Roll between 2 sheets of parchment to 1/8 inch thick. Cut out rounds with 1 1/8 in cutter; space 1/2 inch apart on baking sheets lined with parchment. Reroll scraps, cut out. Freeze 10 minutes.
3. Bake until set but not borwned, about 9 minutes. Let cool on sheets 5 minutes. Transfer to wire racks, cool completely.
4. Bring cream to simmer in a saucepan. Pour over chocolate in a bowl; stir until smooth. Press plastic wrap onto surface; refrigerate at least 4 hours, up to overnight. Whisk to soft peaks before using.
5. Transfer filling to a pastry bag, fitted wiht a 1/4 inch plain round tip. Pipe about 1 tsp filling onto bottoms of half the cookies; sandwich with remaining cookies. Dust with cocoa and sugar. Cookies are best eaten day of, but can be refrigerated in an airtight container up to 1 day.

flour, beans, salt, unsalted butter, confectioners, vanilla, heavy cream, milk chocolate, cocoa powder

Taken from www.epicurious.com/recipes/member/views/cappuccino-chocolate-bites-1232809 (may not work)