Mocha Cookies

Mix all ingredients in a bowl or on a work surface with your hands and quickly work into a shortcrust pastry. Cover and chill in refrigerator for about 2 to 3 hours. Roll out dough thinly on floured work surface or between 2 baking mats. Sweep off excess flour with a flour whisk or brush before cutting out. Cut out any shapes you like. Place on prepared baking sheet and bake in preheated oven at about 165 to 175 °C for 11 to 13 minutes under supervision. Spread half of the cookies on one side with buttercream flavored with coffee, schnapps or liqueur, or currant jam and place the other half on top.Buttercream: Cream butter and vanilla sugar. Gradually stir in fondant. Dissolve dissolving coffee in Baileys and stir into the cream.Chocolate glaze:Melt chocolate glaze over a water bath or in the microwave over very mild heat. It should only be slightly warm. Dissolve coconut oil or butter in it and stir in.

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