Last year, I modified a Food Network recipe for cocoa wafer cookies by topping them with crushed candy cane (here). This year I decided to forgo the candy cane, but substitute half the cocoa for instant espresso. The result was SO good. And you can totally justify having one of these with your morning coffee. Go ahead, it's the holidays!
To make, beat together 3/4 cup softened butter until soft and fluffy. Sift together 1 cup icing sugar, 3T cocoa and 3T instant espresso powder and beat together with butter. Stir in 1 tsp vanilla extract, 1 egg yolk and 1T heavy cream. Add 1-1/2 cups all-purpose flour, 1/4 tsp salt and 1/4 tsp baking powder. Shape dough into disc, then chill for 20 minutes.
To make, beat together 3/4 cup softened butter until soft and fluffy. Sift together 1 cup icing sugar, 3T cocoa and 3T instant espresso powder and beat together with butter. Stir in 1 tsp vanilla extract, 1 egg yolk and 1T heavy cream. Add 1-1/2 cups all-purpose flour, 1/4 tsp salt and 1/4 tsp baking powder. Shape dough into disc, then chill for 20 minutes.
On a floured surface, roll out dough to 1/8" thick. Cut into shapes then transfer to baking sheet lined with parchment paper. Bake at 325 for 12-15 minutes.
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