Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Martha's Cappuccino-Chocolate Sandwich Cookies Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Yield: 2 dozen sandwiches A milk chocolate ganache serves as the filling in these sandwich cookies boosted by a grown-up addition of ground espresso. Martha made this recipe on episode 507 of Martha Bakes. Ingredients 1 ⅓ cup heavy cream 10 ounces milk chocolate, finely chopped 1 ⅓ cups all-purpose flour 2 tablespoons finely ground espresso beans ¼ teaspoon coarse salt 1 ½ sticks (12 tablespoons) unsalted butter, room temperature ½ cup confectioners' sugar ½ teaspoon pure vanilla extract Dark chocolate, melted, for drizzling (optional) Directions In a small saucepan, bring heavy cream to a simmer. Pour over milk chocolate in a bowl; stir until smooth. Press plastic wrap directly onto surface; refrigerate at least 4 hours or up to overnight. Meanwhile, whisk together flour, espresso, and salt in a bowl. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy. Mix in vanilla. Add flour mixture; mix on medium-low until dough comes together. Turn out dough onto a sheet of plastic wrap, shape into a disk and tightly wrap in plastic. Refrigerate 30 minutes. Preheat oven to 350 degrees. Let dough stand at room temperature 10 minutes. Roll out between sheets of parchment until 1/8 inch thick. Using a 2-inch cookie cutter, cut out rounds; transfer to parchment-lined baking sheets about 1/2 inch apart. Reroll scraps to cut out more cookies. Freeze 10 minutes. Bake until set but not browned, about 9 minutes. Let cool on sheets 5 minutes. Transfer to wire racks to cool completely. Meanwhile, whisk the chilled heavy cream mixture until soft peaks form. Transfer to a pastry bag fitted with a 1/4-inch plain round tip. Pipe about 2 teaspoons on bottoms of half the cookies; sandwich with remaining cookies. Drizzle melted dark chocolate over cookies in a crosshatch pattern, if desired. Cookies can be refrigerated in a single layer in an airtight container up to 1 day. Rate it Print