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Ingredients: 151/193 Pound(s) flour 163/625 Pound(s) sugar 326/625 Pound(s) or margerine, softened butter 3 Ounce(s) unsweetened cocoa powder 1/12 Ounce(s) baking powder 1 egg 1 icing sugar 2 instant espresso-coffee powder Directions: Mix the flour, sugar, margerine/butter, cocoa, baking powder and egg at low speed until well blended, occasionally scraping the bowl with a spatula. Preheat the oven to 350 degrees F. Grease a large cookie sheet. On a lightly floured surface, with a floured rolling pin, roll out half of the dough into a 9X9 inch square that is 1/8 inch thick. Cut dough square into thirds, then cut each third crosswise into nine 3X1 inch rectangles. With a pancake turner, place the rectangles approximately 1 inch apart on the cookie sheet. With a fork, prick each cookie in several places for decoration (4 pricks in a row at a slight angle looks nice). Bake cookies for 15 minutes or until firm. Cool on a wire rack. Repeat with remaining dough. While cookies are cooling prepare the mocha filling. **(Please note: Like most people you probably don't have "instant espresso-coffee powder". I used some strong espresso. Play with it until you have a soft filling that is perfect to sandwich between two cookies.) In a small bowl, with a mixer on medium speed, beat the icing sugar, margerine/butter, cocoa and instant espresso-coffee powder. Assemble the cookie sandwiches by spreading the filling on the BOTTOM of 1/2 of the cooled cookies. Top with the remaining cookies (top side up) Store in a tightly covered container. Comments: Lots of work but soooo good
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