Bears Cookies

It's football season once again!! It's also the perfect time make roll out cookies and use your football helmet cookie cutters.
I made these for the bears first game of the season using royal frosting and the Spiced Brown Sugar cookies I've made previously. I get so sick of sugar cookies being the cut out cookie of choice so  i really like the spiced brown sugar cookies, which offer just the right amount of spices on a very soft cookie. They're perfect for fall, football season, Halloween, and Thanksgiving so keep them in mind next time you're having a get together this time of year.
Royal frosting is very time consuming. My Mother decided to make helmet cookies for my cousins birthday after i made these and used royal frosting as well and i warned her! Your cookies will turn out beautiful but I wouldn't make these without a whole day to spare with when you're making dough, rolling out, baking, waiting or them to cool, doing outlines, flooding, and putting piping on the top. they're well worth all the time and effort though and everyone loves the end results.

Like last time I used royal frosting, last Halloween with my Chocolate Halloween Cutout Cookies, I used the recipe and tutorial by Annie's Eats

Also, I got my helmet cookie cutter at Sur-La-Table (my favorite store period.)
What cut out cookies are you making this fall?

Chocolate Espresso Sandwich Cookies

Hello my loves!
I'm so, so sorry about my absence! I've been working full time as a supervisor (I know, its exciting) and it's been taking all my energy but I think I'm finally getting a hang of things. The other good news is that I have been baking! Thanks to all the amazing people who pitched in to buy me a kitchen aid mixer for my 21st birthday! :)))
I know, best gift ever. Goodbye hand mixer!
The other hold up I've had to blogging is that I've had issues uploading my pictures:( but I figured a way to upload them so here we are.

Now to the wonderful goodness at the top of the page.
I've made these cookie sandwiches before, and they're a bit time consuming; but very much worth it. The chocolate espresso cookies are dry and crumbly so don't plan on making them without the filling, however, the two paired together is one of my favorite cookies by far! I'd say these are defiantly grown up cookies and are so worth the treat and breaking any diet.
Seriously, these are amazing. Try them and then thank me.
Recipe is from Broma Bakery.

Chocolate Espresso Sandwich Cookies 

For the cookies:
1 1/2 cups and 3 tablespoons flour
3/4 cups and 1 tablespoon cocoa powder
3/4 cups sugar
1/2 teaspoon baking soda
1 1/2 teaspoon salt
1/4 teaspoon instant espresso powder (or instant coffee)
15 tablespoons butter

For the filling:
8 oz white chocolate
1/2 cup heavy cream
1/4 teaspoon instant espresso powder

In a small saucepan over medium heat, bring the cream to a boil.
Remove from head and add the white chocolate and coffee powder.
Let stand for 1 minute, then whisk until white chocolate is completely melted.
Refrigerate for at least 30 minutes to allow filling to congeal.

Preheat oven to 350 degrees.
Prepare cookie sheets by lining them with parchment paper.
In your mixing bowl, combine all dry ingredients.
Set aside.
Cut the butter into cubes and add them in batches until the dough comes together.
On a floured surface, roll the dough until its about 1/8 inches thick.
Use a cookie cutter to cut dough into two inch rounds.
Place onto prepared baking sheet.
Bake for 12-15 minutes.
Transfer to cooling rack and let cool completely.

On a work surface, place half the cookies upside down.
Whisk the chilled filling or stir it with a teaspoon.
Dollop a teaspoon of filling onto the center of each upside down cookie.
Place second cookie on top of filling and press together until filling comes to the edges.