That said, it can be totally worth the effort. Think about Oreos – for me, they are probably the only store-bought cookie that’s really worth much. They have a very distinctive taste, and they’re just consistently good. I’m not so sure about all the weird flavored line extensions (Candy corn? Watermelon? Noooo. Though we can certainly talk about S’Mores…). Still, you have to hand it to them for consistently trying new things. Some of them work, some don’t – kind of the theme of Ugly Desserts when I think about it. So there will be no hating on Oreos under my watch. But, back to what I started talking about – sandwich cookies in general. They’re a bit more work than regular cookies, but you’re rewarded with layered goodness and happiness. Cookie Filling Ok, first thing you do – wash your hands. You’re gonna be touching stuff here and no one wants your nasty dirty hands in there. I’ll wait. I’m going to assume you’ve done the washing, so let’s get started. Stir together the flour and sugar in a bowl. Take the butter and cut it into small pieces and add it to the flour and sugar. Here’s where your hands come in. Dig in there and really mix everything up – it’s fun. Keep going until you can’t feel chunks of butter anymore. The dough will be pretty much like crumbs – don’t worry that it doesn’t look or feel like actual dough yet. Set this bowl aside, probably rinse off your hands too – they’re covered in butter. In a small bowl mix the instant coffee and the water until it’s dissolved. Then add the egg and beat that – you don’t need to really mix it with your mixer, a whisk should do the trick just fine. Pour the coffee and egg mixture into the first bowl and stir that with your hands again until everything is well-combined. That’s your dough! Next, take a cooking sheet and cover it with parchment paper. Roll the dough (again with your hands…this is a very hands-on recipe) into balls about the size of a walnut and place them on the sheet. Press each ball flat with the side of a large knife or, honestly, anything flat. And make sure all your flattened balls are about the same size – remember, since these are sandwich cookies, each cookie has to have a match. (The teenage boy in me really wants to make a comment about flattened balls. Just sayin’.) Bake at 325 for about 12 – 14 minutes, until the cookies are golden brown. Let them cool on the sheet for a couple minutes and then transfer the cookies to a wire rack to cool completely. You’re going to have a few rounds of cookie baking, so while you’re doing that you can start to make the filling. The filling is super-simple. Basically, we’re making a chocolate/mocha buttercream here. Buttercream sounds fancy and difficult but it’s actually incredibly simple. Take the butter, powdered sugar, vanilla, instant coffee and cocoa powder and dump all of it into a bowl. Mix with a hand mixer. That’s it – your filling is done. Note – since you’re not dissolving the instant coffee in water this time, you’ll see little flecks of coffee in the filling. And that just looks kind of cool. You want to wait until the cookie parts are completely cooled. If you put the filling between warm cookies it will melt it a bit, it’ll pour all over the edges and just be a general mess. So don’t do that. Once the cookies are cooled, take a plastic sandwich bag and spoon the filling inside. Snip off a small corner of the bag and pipe the filling onto half the cookies. Take the other half of the cookies, put them on top and you have yourself Mocha Sandwich Cookies!Ingredients
Directions
Ugly Desserts 
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