Black and White Mochachino Sugar Cookies

COOKIES:
3/4 cup butter
3/4 cup powdered sugar
1 teaspoon pure vanilla
1 1/2 cups flour
1/2 cup dutch process cocoa
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 tablespoon salt

FILLING:
2 tablespoons butter, melted
1 1/4 cups powdered sugar
1 tablespoon instant coffee granules

COATING:
6 ounces white chocolate
1 teaspoon oil

In medium bowl, cream butter, sugar and vanilla extract.

Stir in flour, cocoa, baking soda, cinnamon and salt until evenly blended.

Lay a large piece of plastic wrap on a baking sheet pan; spoon dough onto plastic. Cover with another piece of plastic; press dough out with rolling pin until it is about 1/2 inch thick. Refrigerate 1 hour.

Preheat oven to 350�F. Unwrap dough. With 2-inch scalloped or round cutter, cut out sugar cookie shapes. Reroll and recut to use all dough. Set cookies on sheet pans; bake 10 minutes until lightly puffed. Transfer cookies to cool, flat surface. Cool completely.

Filling: In medium bowl, stir together melted butter, confectioners� sugar, coffee granules and 4 tablespoons heavy cream until smooth. Add up to one tablespoon additional cream if needed to make spreadable filling. Spread half of the cookies with coffee filling. Top with remaining cookies to make sandwiches.

Sugar Cookie Glaze: In top of double boiler over hot water, melt chocolate and vegetable oil. Stir until smooth. Dip each cookie halfway into glaze; let excess glaze drip off. Set on wire racks 10 cool).

Makes 24 cookies