Espresso Icebox Cookies

By lindybug

Ingredients

• 1 Tbsp instant espresso granules(such as Medaglia D'Oro)
• 1 Tbsp boiling water
• 2 sticks (16 Tbsp)unsalted butter, at room temp
• 3/4 cup confectioners
• 1 tsp pure vanilla extract
• 1 3/4 cups all purpose flour
• 1/8 tsp salt
• 3 oz. bittersweet chocolate, cut into 1/4 inch pieces
• Unsweetened cocoa powder, for dusting

Details

Servings 7

Preparation

Step 1

1. Stir together espresso and boiling water. Beat butter and sugar with a mixer until pale and fluffy, about 3 min. Beat in vanilla and espresso. Add flour and salt and beat until just combined. Beat in chocolate.

2. Divide dough in half and shape into two 10-inch long logs, about 1 1/4 inches in diameter. Wrap each in parchment and freeze for 2 hours.

3. Preheat oven to 325 degrees. Let dough stand at room temp for 5 min. Slice into 1/4 inch thick rounds and space 1 inch apart on parchment lined baking sheets. Bake until centers are set and edges are golden brown, about 12 min. Let cool on wire racks. (Cookies can be stored in airtight container for up to 3 days) Before serving dust with cocoa powder.