- 48
Ingredients
- 1 (2-oz.) square unsweetened baking chocolate
- 1 cup butter
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla
- 1 egg
- 5 teaspoons instant espresso powder, divided
- 2 1/2 cups flour
- 2 tablespoons milk
- 1 cup powdered sugar
Preparation
Step 1
Preheat oven to 350 degrees.
In a double boiler or microwave, melt chocolate and allow it to cool slightly.
In a large mixing bowl, cream together butter and sugars until fluffy; gradually add melted chocolate, vanilla, egg, 3 teaspoons of espresso powder and flour. Continue to mix until well blended.
Turn dough out on a flat work surface and roll it into a ball. Divide the ball into 4 equal parts then divide each fourth in half. Roll each of the 8 parts into an 18- inch long rope. Cut each rope into 3-inch “logs”. Place logs on a cookie sheet and bake for about 10 minutes.
Remove logs from baking sheet and allow them to cool for 10 to 12 minutes.
Meanwhile, prepare a work surface by laying wax paper out on the countertop.
Next, in a bowl, microwave milk for 15 seconds; stir in remaining espresso powder until powder is dissolved. Whisk in powdered sugar. Dip both ends of each cookie into the frosting and place on the wax paper; allow frosting to harden for 30 minutes before packaging.