Ingredients & Directions Here
* 1 1/2 cup(s) all-purpose flour, plus more for work surface
* 3/4 cup(s) unsweetened Dutch-process cocoa powder
* 1/4 teaspoon(s) coarse salt
* 1/4 teaspoon(s) finely ground pepper
* 1 tablespoon(s) good-quality instant espresso powder
* 1 teaspoon(s) good-quality instant espresso powder
* 1/2 teaspoon(s) ground cinnamon
* 3/4 cup(s) (1 1/2 sticks) unsalted butter, softened
* 1 cup(s) granulated sugar
* 1 tablespoon(s) milk
* 1 1/2 teaspoon(s) pure vanilla extract
* Chocolate Whipped Cream
* 1 large egg
Directions
1. Whisk together flour, cocoa powder, salt, pepper, espresso powder, and cinnamon in a large bowl; set aside.
2. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Mix in egg, milk, and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half and wrap each piece with plastic wrap; refrigerate at least 1 hour and up to overnight.
3. Preheat oven to 350 degrees F. Roll out dough 1/4 inch thick on a lightly floured surface. Brush any excess flour off dough with a dry pastry brush. Cut dough using a 2 1/2-inch heart shaped cookie cutter. Transfer heart shapes to baking sheets lined with parchment paper or a nonstick baking mat, spacing 1 inch apart.
4. Bake cookies until there is a slight resistance when you lightly touch the centers, about 10 minutes. Transfer cookies to wire racks to cool completely.
5. Fill a pastry bag fitted with a 1/2-inch plain tip with the chocolate whipped cream. Pipe cream onto half of the cookies; top with remaining cookies.
Suggested Garnishing
