Vanilla Cardamom Shortbread Snowflake Sandwich Cookies with Espresso Buttercream Filling

Step 1

In a bowl combine the flour, salt, starch , cardamom and vanilla bean seeds. Whisk to combine well. Set aside

Step 2

In a bowl of a stand mixer on medium cream the butter until soft, about 2 minutes. Stop the mixer and add the powdered sugar and mix on low until combined. Add in the vanilla extract. Slowly add in the flour mixture and mix until combined.

Step 3

Form the dough into two sections and form each section into a ball with your hands. Flatten into a disc and wrap with plastic wrap. Chill for one hour.

Step 4

Preheat oven to 300 deg F. Prepare baking sheets with either parchment or silicone bake mats

Step 5

On a lightly floured surface roll out on dough disc at a time to ¼” thick. Cut out with 2” diameter ( round, square or snowflake) cookie cutters and place on cookie sheets about 2” apart. Bake for 11 minutes. Do not overbake or let them brown.

Step 6

Let cool for a few minutes on the cookie sheets and carefully remove to a wire cooling rack to cool completely before filling and assembly

Step 7

Combine the ½ espresso and ½ c sugar in a saucepan over medium heat stirring until the sugar has dissolved. Bring to a boil and then return to a simmer and heat until reduced and thickened. About 20 minutes. Transfer to a jar and let cool completely. It will be the consistency of honey.

Step 8

Set a pan of water over the stove and bring to a simmer. In the bowl of a stand mixer combine the egg whites, 3/4 cup sugar and salt. Whisk over the simmering water until it reaches 160 deg f. Return the bowl to the stand mixer and attach the whisk attachment. Slowly bring the speed all the way up and whip the mixture until thick and glossy and the bottom of the mixer bowl is cooler to the touch, about 7 minutes. Lower the speed to medium and add in the butter one tablespoon at a time allowing a few rotations of the whisk in-between each addition. Stop to scrape down the sides of the bowl and bring the speed up to high and whip until the buttercream comes together. Add in the espresso syrup one tablespoon at a time until you reach desired flavor.

Step 9

Take one cookie and spread or pipe some of the buttercream on the underside of the cookie (the side that touched the baking sheet when baking) and top with the other cookie. Repeat with remaining cookies. Chill until ready to serve. Serve chilled or at room temperature.