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RECIPES/Desserts
These espresso cookies are espresso-e, chocolaty and buttery. The texture is soft and crumbly, like shortbreads. If you are a coffee/espresso lover, you’ll definitely love these cookies.
Espresso Cookies
INGREDIENTS
1/2 cups all-purpose flour
1/2 cup Dutch cocoa
2 tablespoons instant espresso powder
a pinch of kosher salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
Instructions
Heat oven to 350 F. In a large mixing bowl, sift together flour, cocoa, espresso powder and salt; set aside.

In the bowl of an electric mixer fitted with paddle attachment, beat the butter, confectioners' sugar, and vanilla together on medium-high until light and fluffy. Turn mixer on low, gradually beat the flour mixture into the butter mixture, scraping down sides of bowl if necessary.

Roll 2 tablespoons of dough between the palms of your hand to form a ball. Place on baking sheet lined with parchment or silpat; repeat with remaining batter, spacing cookies two inches apart. Using a dinner fork, press tines into dough. Bake cookies until just firm to the touch, 12 to 15 minutes. Transfer to a wire rack to cool.
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RECIPE FACTS

Servings: 20

Nutritional information per serving

No nutrition information available

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