Prep 45 mins
Cook 10 mins
From Midwest Living, October 2007. The dough needs time to chill.
- 3⁄4 cup butter, softened
- 1 cup sugar
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 1⁄2 teaspoons instant espresso coffee powder
- 1 teaspoon water
- In a large mixing bowl, beat butter with electric mixer 30 seconds.
- Add sugar, baking powder and salt. Beat until combined.
- Beat in the egg and vanilla until combined.
- Beat in as much of the flour as you can with the mixer.
- Stir in any remaining flour with wooden spoon.
- Divide dough in half.
- Mix coffee powder and water; knead into one portion of dough.
- Shape each dough portion into rectangular 6 x 2 inch log.
- Wrap logs in waxed paper or plastic wrap; chill 1 hour.
- With a sharp knife, cut each log lengthwise into four slices.
- Alternating colors, stack slices to form two four-layer logs.
- Press together to seal layers.
- Wrap logs in paper or plastic wrap, and chill 30 to 60 minutes, or until firm.
- Place logs on a cutting surface with the solid color facing up.
- Using a sharp knife, cut each log lengthwise into four slices. (Each will have four layers in alternating colors.)
- Stack four slices of dough, alternating colors for a checkerboard effect.
- Repeat with remaining slices for second log.
- Trim edges to straighten.
- Wrap and chill for 1 to 2 hours, or until firm.
- Cut each log crosswise into 1/2-inch-thick slices.
- Place slices 2 inches apart on ungreased cookie sheets.
- Bake in a 375F oven for 10 to 12 minutes, or until edges are lightly browned.
- Transfer cookies to wire racks and let cool.