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Ingredients
- 8 tablespoons (1 stick) unsalted
- butter, room temperature
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 teaspoons ground espresso
- ½ teaspoon instant espresso
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 1¼ cups all-purpose flour
Details
Servings 26
Preparation time 25mins
Cooking time 45mins
Adapted from more.com
Preparation
Step 1
Preheat the oven to 300°. With a mixer, cream together butter, sugars, ground espresso, instant espresso and salt until light and fluffy, 2 to 3 minutes. Mix in vanilla. Slowly add flour. Mix until no flour pockets remain.
Shape dough into a disk, and wrap in plastic. Chill until firm, about 30 minutes.
Place dough between two pieces of parchment or waxed paper. Roll out into an even thickness of a quarter inch. Cut out cookies with a 2-inch decorative cookie cutter. Place on parchment-lined baking sheet, and chill again until firm.
Bake 20 to 25 minutes, until edges
are set and just turning golden. Transfer to a rack to cool.
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