Mocha Cookie Sandwiches

• 2 14 cups all-purpose flour
• 14 cup unsweetened cocoa powder
• 1 tablespoon instant espresso coffee powder
• 1 teaspoon baking powder
• 14 teaspoon baking soda
• 14 teaspoon salt
• 1 cup butter, softened
• 1 14 cups sugar
• 1 egg
• 4 ounces semisweet chocolate, melted and cooled
• 1 teaspoon vanilla
• 1 12 cups pecans, finely chopped and toasted
• 2 12 cups powdered sugar
• 12 cup butter, softened
• 2 tablespoons coffee liqueur or 2 tablespoons strong coffee
• coffee beans (optional)

1. Stir together first six ingredients; set aside.
2. Beat butter with electric mixer for 30 seconds.
3. Add sugar; beat until combined.
4. Beat in egg, chocolate, and vanilla.
5. Beat in as much flour mixture as you can.
6. Stir in any remaining flour mixture.
7. Divide dough into three portions.
8. Shape each portion into 8 inch roll.
9. Roll in pecans, pressing gently to coat.
10. Wrap rolls in plastic wrap.
11. Chill for 2 to 24 hours.
12. Preheat oven to 375 degrees.
13. Cut rolls into 1/4 inch slices.
14. Place slices 1 inch apart on ungreased cookie sheet.
15. Bake for 8 to 10 minutes or until edges are set.
16. Cool on cookie sheet for 1 minute.
17. Transfer to wire rack; cool.
18. Spread Coffee Buttercream on bottom of half of the cookies.
19. Top with remaining cookies, bottoms down.
20. If desired, pipe a small amount of buttercream on top of each cookie sandwich and add a coffee bean.
21. Coffee Buttercream: Beat powdered sugar, butter and coffee liqueur until fluffy.

flour, cocoa, coffee powder, baking powder, baking soda, salt, butter, sugar, egg, chocolate, vanilla, pecans, powdered sugar, butter, coffee, coffee beans

Taken from www.food.com/recipe/mocha-cookie-sandwiches-258818 (may not work)