• 2 sticks butter, softened
• 1 cup granulated sugar, plus extra for rolling
• 1 teaspoon LorAnn Butter Vanilla Bakery Emulsion
• 1 teaspoon LorAnn Rum Bakery Emulsion
• 1 egg
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 2 cups Cream Cheese Pastry Filling
• 1-2 tablespoons Espresso Powder, as desired
• Guittard Cocoa Powder, for dusting

Preheat oven to 375ºF. Line baking sheets with parchment paper. Using an electric mixer with a paddle attachment, cream the butter, sugar, and emulsions together until light and fluffy, 3-5 minutes. Add the egg and beat until combined. Add the baking powder and salt then slowly add the flour to the mixture until well combined. Scoop 1- 1 ½ teaspoon portions of dough and roll into balls. Place a little extra sugar in a small bowl and roll each ball in sugar before placing on a baking sheet. Using a tart tamper or bottom of a glass, press the dough balls flat. Bake for 9-10 minutes. Combine the pastry filling and espresso powder. Place the filling in a disposable pastry bag and cut a small hole in the tip. Turn half of the cooled cookies over and pipe 1 teaspoon of filling onto the bottom cookies. Top each cookie sandwich and sprinkle with cocoa powder. Store in the refrigerator for up to 3 days. Makes 30-40 sandwich cookies.