Another recipe from Martha Stewart. The secret to these cookies is to cut the dough to the same consistently thin size. Also,I sift the dry ingredients onto a flexible cutting mat. This makes it easier to add to the other ingredients in the mixer.
These cookies are made for coffee.
7 ounces (1 1/2 cups) all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 tsp. instant espresso powder
1/2 tsp. kosher salt
8 ounces (2 sticks) unsalted butter, softened
1 cup confectioners’ sugar
1 tsp. grated orange zest
1 tsp. vanilla extract
Coarse sanding sugar
- Sift together flour, cocoa, espresso powder and salt.
- Mix butter, confectioners’ sugar, orange zest and vanilla in an electric mixer on medium speed using the paddle attachment for three minutes. Reduce speed to medium-low and add the flour mixture 1/4 at a time making sure that each addition is fully incorporated before adding the next.
- Transfer dough to a 12-by-12-inch piece of parchment paper. Shape dough into a 12-inch log about 2 inches from the end of the parchment. Roll the parchment over the dough and use the edge of a cookie sheet to press it tightly against the front of the log as you roll. This helps to ensure you force out as much air as possible. Refrigerate log for at least two hours.
- Preheat oven to 350°F (325°F for convection).
- Cut log into 1/4-inch slices and put 1-inch apart on baking sheets lined with parchment paper. Brush tops with water and sprinkle with sanding sugar. Bake until set 15 – 17 minutes (13 – 15 minutes convection). Cool on parchment for 10 minutes before transferring to cooling rack.
Makes about 4 dozen.