- 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
Preparation time 15mins
Cooking time 30mins
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.