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Chocolate-Espresso Thins

Source of Recipe


From "Martha Stewart's Cookies"



List of Ingredients



• 1½ cups all-purpose flour
  
• ½ cup unsweetened Dutch-process cocoa powder
  
• 1½ tsp instant espresso powder
  
• ½ tsp coarse salt
  
• 1 cup unsalted butter, room temperature
  
• 1 cup confectioners' sugar
  
• 1 tsp finely grated orange zest
  
• 1 tsp pure vanilla extract
  
• Coarse sanding sugar, for sprinkling
  






Instructions



1. Sift together flour, cocoa powder, espresso powder and salt into a medium bowl.
   
   
2. Put butter, confectioners' sugar, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low, and gradually add flour mixture until just combined.
   
   
3. Transfer dough to a 12- x 16-inch piece of parchment paper; shape into a log. Roll in parchment to 1½ inches in diameter, pressing a ruler along edge of paper at each turn to narrow the log and force out air. Transfer in parchment to a paper towel tube; chill at least 2 hours or overnight.
   
   
4. Heat oven to 350° F. Line baking sheets with parchment paper.
   Cut log into ¼-inch-thick slices (a wire cheese cutter works well for this); transfer to baking sheets.
   
   
5. Brush tops with water; sprinkle with sanding sugar.
   Bake until set, 15 to 17 minutes. Cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to one week.
   
   Makes 48 cookies.