Poppy Seed and Mocha Bean Cookies

For Poppy Seed Cookies:

Preheat oven to 350º F. Line a baking sheet with parchment paper.

In a large bowl, combine butter, sugar, vanilla and egg yolk, mixing until light and creamy. Gradually add in flour and ground poppy seeds, mixing until blended. Fold in lemon zest.

Spoon the dough into a piping bag fitted with large star tip. Pipe small rosettes on the prepared baking sheet and bake for about 12 minutes. Transfer to a wire rack and coll completely.

Once cool, melt chocolate chips in a double boiler or in the microwave. Allow the melted chocolate to cool slightly. Dip the bottoms of each cookie in chocolate and place on waxed paper to dry.

Spoon Nutella into a pastry bag, squeeze a dollop of Nutella in the center of each cookie, sprinkle with poppy seeds. Serve.

For Mocha Bean Cookies:

In a large bowl, combine butter, egg yolk and sugar, mixing until light and fluffy. Stir in flour, espresso powder, and cocoa powder and mix well to thoroughly incorporate. Chill dough for 1 hour in the refrigerator.

Preheat oven to 350º F. Line 2 baking sheets with baking parchment paper.

Roll out dough between two layers of plastic wrap to a 1/4-inch thickness. Cut out small oval-shaped cookies and place on prepared baking sheet. Bake for 10 to 12 minutes. Transfer to wire rack to cool.

For Filling:

Bring the cream to a boil and stir in the espresso powder. Add the grated chocolate and stir constantly until melted. Add the cognac, stirring to incorporate. Cool chocolate mixture to room temperature. Using an electric mixer, beat chocolate mixture until light and airy.

Spoon chocolate filling into a piping bag. Pipe a small amount of filling on the the bottom side of half of the cookies and sandwich the cookies together.

For the Glaze: