- 16
Ingredients
- 1 1/2 cup all-purpose flour
- 1/2 cup Dutch Cocoa
- 1 Tbs espresso beans; finely ground
- 1 cup unsalted butter; room temp
- 3/4 cup confectioners' sugar
- 1 tsp vanilla extract
Preparation
Step 1
Heat oven to 350 degrees with two racks spaced evenly apart. Line two baking sheets with parchment paper. Sift together flour, cocoa and espresso beans; set aside. In a bowl of an electric mixer fitted with paddle attachment, combine butter, confectioners sugar and vanilla until creamy (3-4minutes). Gradually beat flour mixture into butter mixture, scrape down sides of bowl twice. Roll 2 1/2 tablespoons of dough between palms of your hands to form a ball. Place on prepared cookie sheet; repeat with remaining batter, spacing cookies two inches apart. Using a dinner fork, press tines into dough, pressing into biscuit shape. Bake just until firm to the touch, 12-14minutes. Transfer to wire rack to cool.
Serve with coffee ice cream (or your favorite flavor)