Kahlua Cookies

Preheat the oven to 180°C. Mix the flour, cocoa and espresso powder together. Cream the butter, sugar and vanilla sugar and stir in the flour mixture quickly. Form about 50 hazelnut-sized balls from the finished dough and place them on a baking tray lined with baking paper, spacing them well apart. Bake on the middle rack for 10 to 12 minutes and then let cool.For the filling, soak the gelatin. Mix together the butter, sugar, cocoa and espresso powder. Heat the liqueur, dissolve the squeezed gelatin in it and stir in some buttercream. Stir the gelatine mixture into the remaining buttercream. Pour the cream into a piping bag and pipe it on half of the cookies and place the other cookies on top. Chill the cookies to set.

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