Amy's Sandwich Cookies (Amy-O's)
The signature dark chocolate coffee sandwich cookie from the renowned New York shop Amy's Cookies, filled with Kahlúa coffee liqueur buttercream.
Ingredients
Dark cocoa cookies - cake flour
1 1/4 cup
Dark cocoa cookies - instant espresso powder (such as Medaglia d'Oro)
2 tsp
Dark cocoa cookies - salt
1/4 tsp
Dark cocoa cookies - unsalted butter (softened)
3/4 cup (1.5 sticks)
Dark cocoa cookies - granulated sugar
3/4 cup
Dark cocoa cookies - egg
1 large
Dark cocoa cookies - vanilla extract
1 tsp
Dark cocoa cookies - Dutch-processed cocoa powder (Valrhona recommended, sifted)
3/4 cup
Kahlúa buttercream - unsalted butter (softened)
3 tbsp
Kahlúa buttercream - powdered sugar
1 cup plus 2 tbsp
Kahlúa buttercream - Kahlúa coffee liqueur
1 tbsp
Kahlúa buttercream - vanilla extract
1 tsp
Instructions
1
Make the dough
In a medium bowl, whisk together the flour, instant espresso powder, and salt; set aside. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 30 seconds. Gradually add the sugar and beat until light and fluffy, about 2 minutes. Reduce the speed and add the egg, beating well, scraping down the sides of the bowl as needed. Mix in the vanilla. Gradually add the cocoa powder and beat until combined. Scrape down the bowl and add the flour mixture in three additions, beating until just combined each time. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 2 hours until firm.
2
Cut and bake
Place a rack in the center of the oven and preheat to 325°F (about 160°C). Line two baking sheets with parchment paper. Place the dough disks on a lightly floured work surface, sprinkle with a little flour, and roll out to 3/16 inch thick. Use a 2-inch fluted round cutter to cut out as many rounds as possible, spacing them 1/2 inch apart on the baking sheets. Gather the scraps, re-roll, and cut again. Bake one sheet at a time for 7 to 9 minutes until the surface is no longer wet (the center of the cookie will still be soft; do not overbake or it will taste bitter and burnt). Transfer to a cooling rack to cool completely. Repeat with the remaining dough.
3
Make the buttercream
Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 30 seconds. Gradually add the powdered sugar, then add the Kahlúa and vanilla, and beat until combined. Scrape down the bowl, increase the speed to high, and beat until the buttercream is smooth, about 2 minutes.
4
Assemble the cookies
Scoop about 3/4 teaspoon of buttercream in the center of half of the cookies, placing it on the bottom side. Top with another cookie (top side up) and gently press together so the filling spreads evenly to within about 1/16 inch of the edge. Serve immediately or refrigerate; bring back to room temperature before serving.
5
Storage
Store in an airtight container in the refrigerator for up to 1 week; freezes well.
