Espresso Biscuits

Espresso Biscuits
Espresso Biscuits

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

16

cookies

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

16

servings

Ingredients

  • 1 1/2

    cup All Purpose Flour

  • 1/2

    cup Dutch Cocoa

  • 1

    Tbsp. Finely Ground Espresso Beans

  • 1

    cup (2 sticks) Unsalted Butter (at room temp)

  • 3/4

    cup Confectioners Sugar

  • 1

    tsp. Pure Vanilla Extract

Directions

Heat oven with two racks spaced evenly apart line two cookie sheets with parchment paper. Sift together flour, cocoa & espresso beans, set aside. In electric mixer bowl with a paddle attachment, combine butter, confectioners sugar and vanilla until creamy (3-4 minutes). Gradually add in the flour mixture, scraping down the sides of bowl twice. Roll 2 Tbsp. of dough to form a ball, place on prepared cookie sheet, using a dinner fork press into dough balls and gently press into biscuit shape. Bake until firm to touch at 350 12-15 minutes. Cool on wire rack. Good with cool whip or ice cream. Make sure to store in an air tight container.

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