Black and White Mochachino Sugar Cookie Sandwiches

• 34 cup butter, softened
• 34 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 12 cups flour
• 12 cup Dutch-processed cocoa powder
• 34 teaspoon baking soda
• 12 teaspoon cinnamon
• 14 teaspoon salt
• 2 tablespoons butter, melted
• 1 14 cups powdered sugar
• 1 tablespoon instant coffee granules
• 4 -5 tablespoons heavy cream
• 6 ounces white chocolate
• 1 teaspoon canola oil

1. In a medium bowl, cream the butter, sugar and vanilla extract.
2. Stir in the flour, cocoa powder, baking soda, cinnamon and salt until evenly blended.
3. Lay a large piece of plastic wrap on a baking sheet; spoon dough onto plastic.
4. Cover with another piece of plastic; press dough out with a rolling pin until it is about 1/2-inch thick.
5. Refrigerate for 1 hour.
6. Preheat oven to 350F Unwrap dough.
7. Using 2" cookie cutter of desired shape, cut out cookies.
8. Re-roll and re-cut to use all dough.
9. Set cookies 2" apart on ungreased cookie sheets; bake 10 minutes, until lightly puffed.
10. Transfer cookies to wire racks and cool completely.
11. Make the filling: In a medium bowl, stir together the melted butter, powdered sugar, coffee granules, and 4 tablespoons heavy cream until smooth.
12. Add up to 1 tablespoon additional cream if needed to make a spreadable filling.
13. Spread half the cookies with the filling; top with remaining cookies to make sandwiches.
14. Make the glaze: Over very low heat, melt the white chocolate and oil together, stirring until smooth.
15. Dip each cookie halfway into the glaze; let excess drip off.
16. (Or use a pastry bag or the tines of a fork to freestyle glaze patterns over cookies.)
17. Set on wire racks to cool.

butter, powdered sugar, vanilla, flour, dutch, baking soda, cinnamon, salt, butter, powdered sugar, coffee granules, heavy cream, white chocolate, canola oil

Taken from www.food.com/recipe/black-and-white-mochachino-sugar-cookie-sandwiches-174331 (may not work)