Yields
30 servings
This is one of those cookie doughs that tastes as good raw as baked!
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ingredients
1
cup unsalted butter, room temperature
½
cup icing sugar, sifted
1
shot espresso
4
tsp vanilla
2 ¼
cup all purpose flour
¼
cup cocoa powder
¼
tsp salt
sugar, for coating
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directions
Step 1
Preheat oven to 325 F.
Step 2
Cream together butter and icing sugar until smooth. Stir in espresso and vanilla.
Step 3
Sift in all purpose flour, cocoa and salt and mix until dough comes together.
Step 4
Turn dough onto a board lightly dusted with icing sugar. Divide dough in 2 and shape into logs. Slice dough on an angle, in 1/2-inch slices.
Step 5
Place cookies upright on a parchment-lined baking sheet.
Step 6
Bake for 20 minutes.
Step 7
While warm, toss cookies gently, 2 at a time, in sugar and allow to cool.
Cookies keep up to 5 days in an airtight container.