Espresso Delights

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READY IN: 42mins
YIELD: 36 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325°.
  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
  • Add the 2/3 cup powdered sugar, espresso powder, vanilla, and cinnamon.
  • Beat until combined, scraping sides of bowl occasionally.
  • Beat in as much of the flour as you can with the mixer.
  • Stir in any remaining flour and the chocolate; if necessary, knead dough slightly to blend.
  • Shape dough into 1-inch balls.
  • Place balls 2 inches apart on an ungreased cookie sheet.
  • Press to flatten slightly.
  • Bake 12 minutes or until cookie edges are set and bottoms are lightly browned.
  • Transfer to a wire rack and let cool.
  • Sift additional powdered sugar and/or cocoa powder over cooled cookies.
  • Store-layer cookies between waxed paper in an airtight storage container; cover.
  • Store at room temperature for up to 3 days or freeze for up to 3 months.
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