From  Espresso Martini Cookies – The Squeaky Mixer.

For the Cookies

• 1 2⁄3 cups all-purpose flour
• 2 tsp. cornstarch
• 1 cup unsweetened cocoa powder
• 1 tsp. baking soda
• 2 tsp. espresso powder
• 1⁄4 tsp. salt
• 1 cup unsalted butter, softened
• 1 1⁄4 cups granulated sugar
• 1⁄4 cup light brown sugar
• 2 eggs, room temperature
• 1 1⁄2 tsp. vanilla extract

For the Buttercream

• 1⁄2 cup unsalted butter, softened
• 3 1⁄2 cups confectioner’s sugar
• 1⁄4 tsp. salt
• 1 tsp. vanilla extract
• 1 tsp. espresso powder
• 3 Tbsp. Bailey’s Irish Cream (omit for non-alcoholic version)
• 1-2 Tbsp. heavy whipping

Decoration

• 1⁄3 cup unsweetened cocoa powder
• 54-60 coffee beans

Make cookies:

1. In a large bowl, use an electric mixer to cream the butter and both sugars until light and fluffy. Add in the eggs and vanilla.
2. Add the dry ingredients to the wet and mix until a soft dough forms.
3. Transfer the dough to the fridge to chill for about 15-20 minutes (this will help thicken the dough). In the meantime, preheat the oven to 350 degrees F.
4. Scoop the cookie dough in about 3 Tbsp. size balls. Place them on a cookie sheet about 2″ apart. Use the palm of your hand to gently flatten the tops of the cookie dough balls slightly.
5. Bake for 10-11 minutes.
6. Allow the cookies to cool completely before decorating.

Make buttercream:

1. In the bowl cream together the butter, confectioner’s sugar, salt, vanilla, and espresso powder while gradually adding in the bailey’s irish cream.
2. Mix until the buttercream starts to come together

Decorate:

1. To assemble and decorate these Espresso Martini Cookies, start by piping or spreading with an offset spatula an even amount of frosting on top of the each cookie.
2. Cover half of the cookie with a square of parchment paper. Use a fine mesh sieve to dust cocoa powder on the uncovered half of the cookie. Gently and carefully lift the parchment paper off of the cookie lifting it towards the cocoa powder side of the cookie so that any extra cocoa powder on the parchment paper will fall onto the cocoa powder side.
3. Use your offset spatula to touch up and re-smooth the uncovered side of the cookie after lifting the parchment paper. Add three coffee beans to the center of the cookie. Repeat this step for each cookie.