1 c. butter, room temperature
1/2 c. sugar
1/2 c. powdered milk
1/4 c. cocoa
2 eggs
1 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking powder

FILLING:

1/4 c. butter, room temperature
1 tbsp. water
2 tsp. instant coffee powder
1 egg yolk
1 c. powdered sugar

GLAZE:

1/2 c. powdered sugar
1 to 1 1/2 tbsp. water

1. For the cookie, cream the butter with the sugar. Add the powdered milk, cocoa, eggs and vanilla and beat until light.

2. Stir in flour and baking powder to make a stiff cookie dough.

3. Shape into 60 balls using 1 level tablespoon dough for each. Place on greased cookie sheets and flatten with a glass dipped in water.

4. Bake at 375 degrees for about 12 to 15 minutes for each baking sheet or until cookies are firm but not browned. Cool on rack.

5. To make filling, cream the butter. Mix together the water and coffee powder. Add to butter along with egg yolk and powdered sugar. Mix until smooth.

6. Spread one cookie with filling and top with another.

7. To make glaze, mix powdered sugar with enough water to make a smooth "paint-like" glaze. Brush onto tops of cookie sandwiches with a pastry brush. 30 double, 60 single.