Name: Buttery Orange Sandwich Cookies with Coffee Buttercream recipe by Rathy V at BetterButter
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 5
Ingredients: For the buttery orange cookies -; Maida - 2&1/2 cups; Baking powder - 1/2 teaspoon; salt - 1/4 teaspoon; Sugar - 1/2 cup; Softened unsalted butter-1/2 cup; Freshly grated Orange zest- 3/4 teaspoon; Fresh orange juice- from 1/2 an orange; Egg - 1; Vanilla essence- 1/2 teaspoon; For the Coffee Buttercream:; Softened Unsalted Butter - 1/3 cup; Icing sugar - 3/4 cup; Strongly brewed coffee from Instant coffee powder(given in steps) - 3 tablespoon; Chocolate essence -1/2 teaspoon

Ingredients Serving: 5

For the buttery orange cookies -
Maida - 2&1/2 cups
Baking powder - 1/2 teaspoon
salt - 1/4 teaspoon
Sugar - 1/2 cup
Softened unsalted butter-1/2 cup
Freshly grated Orange zest- 3/4 teaspoon
Fresh orange juice- from 1/2 an orange
Egg - 1
Vanilla essence- 1/2 teaspoon
For the Coffee Buttercream:
Softened Unsalted Butter - 1/3 cup
Icing sugar - 3/4 cup
Strongly brewed coffee from Instant coffee powder(given in steps) - 3 tablespoon
Chocolate essence -1/2 teaspoon

Instructions

For the Buttery Orange Cookies:
Take the maida, salt and baking powder in a bowl and mix with a spoon.
Take the softened butter and sugar in a large bowl. Beat it with an electric hand beater for 5 to 6 minutes till pale and fluffy.
Add the orange zest and beat for 30 seconds.
Add in the egg and vanilla essence and beat for 30-45 seconds.
Add the orange juice and beat for 30-45 seconds.
Now add the flour mixture from the first step and just mix well with a spoon to form a soft dough. Do not beat or knead it.
The dough should be soft but not liquidy. Cover the dough with a cling wrap and refrigerate for 1.5 hours.
Once the dough is chilled, take it out from the fridge and let it rest for 10 minutes.
Preheat the oven to 180 deg C for 10 minutes.
While the oven is preheating, place the parchment paper on the baking tray. Grease the parchment paper with butter.
Take about 1 teaspoon of the cookie dough and gently roll it between your palms to a ball. Just flatten it slightly without applying too much pressure.
Repeat for the entire dough and arrange it on the parchment paper. Leave enough space between the cookies.
Bake at 180 deg C for 12 to 15 minutes till the cookies are brown. They should not be too soft to touch. Keep an eye after 12 minutes. Do not burn the cookies.
Place the cookies on plate and let them cool down.
For the coffee buttercream:
To prepare strong coffee, take 2 teaspoon of instant coffee powder and 1/2 cup of water in a bowl. Let it boil for 3 minutes.
Take the softened butter in a bowl and beat with electric hand beater for minutes.
Add the icing sugar in two batches and beat for 1 minute each time.
Add the chocolate essence and beat for 30 seconds.
Add the strong coffee and beat for a minute.
The buttercream will be of spreadable consistency.
Take one of the cookies, place a teaspoon or so of the coffee buttercream on the bottom of the cookie.
Take another cookie and gently place it on the buttercream side of the first cookie. If there is any excess buttercream on the sides of the sandwiched cookie, smoothen it with your fingers.
Repeat for all cookies. Arrange on a plate and dust with icing sugar.

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