Source: The All-American Cookie Book by Nancy Baggett
Makes 32 servings.
Preparation time: 1 hour
Tips: A chocolate treat with the kick of a cup of espresso.
Ingredients
Preparation
1 2/3 cups all-purpose white flour
3 1/2 tablespoons unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
3/4 cup unsalted butter (1 1/2 stick), softened
1/2 cup sugar
1/2 cup powdered sugar
5 1/2 teaspoons instant espresso powder or granules
1 tablespoon hot water, to dissolve instant espresso
1 1/4 teaspoons vanilla extract
2 tablespoons very finely ground espresso beans
Bittersweet Chocolate Icing: (see note 1)
2/3 cup powdered sugar
2 teaspoons unsweetened Dutch-process cocoa powder
1 1/2 tablespoons hot water, more or less as needed
1. In a medium bow, sift together the flour, cocoa and salt; set aside.
2. In a small cup, mix hot water and instant espresso powder to dissolve.
3. In a large bowl, with a electric mixer on medium speed, beat together the butter, sugar, powdered sugar, espresso-water mixture and vanilla until well blended.
4. Beat in the ground espresso beans. Beat or stir in the flour mixture until evenly incorporated.
5. Divide the dough in half. Place each portion between large sheets of wax paper. Roll out the portions 1/8 inch thick; check the underside of the dough and smooth out any wrinkles that form. Stack the rolled portions (paper still attached) on a baking sheet. Refrigerate for about 45 minutes or until cold and firm, or freeze for about 20 minutes to speed chilling.
6. Preheat the oven to 350 F degrees. Grease several baking sheets or coat with Teflon sheet.
7. Working with one portion at a time, gently peel away, then pat one sheet of wax paper back into pace. Flip the dough over, then peel off and discard the second sheet.
8. Using a 2 1/4 to 2 1/2 inch round or oval cutter, cut out the cookies. Refrigerate if dough becomes too soft. Using a spatula, carefully transfer the cookies to the baking sheets, spacing about 1 1/2 inches apart. Re roll any dough scraps. Continue cutting out the cookies until all the dough is used.
9. Bake the cookies, one sheet at a time, in the upper third of the oven for 5 to 8 minutes, or until just beginning to firm up when pressed in the centers; be careful not to burn. Rotate sheet if browning uneven. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, about 2 minutes. Using a spatula, transfer the cookies to wire racks set over sheets of wax paper. Let stand to completely cooled.
For the Icing:
1. Sift the powdered sugar and cocoa together into a small, deep bowl. Stir in 1 1/2 Tablespoon hot water, or enough to make a smooth, slightly runny icing.
2. Using a piping cone or small pastry bag fitted with a fine writing tip, ( for alternative, see note) decoratively drizzle fine lines of icing back and forth over the cookies. Let the cookies stand until the icing sets, about 1 hour.
Cookies are best within a couple of days of baking. They do not keep their texture well.
NOTES : 1) Use a small sturdy plastic bag, squeezing the icing into one corner and twisting the top of the bag closed. Snip the point of the corner to produce a small hole. Then drizzle fine lines of icing back and forth across cookies.
Makes about 32 (2.5") cookies
Mocha Espresso Wafers
