Ingredients

The following ingredients have 32 Servings
  • 1¼ cups cocoa powder
  • 1½ cups all-purpose flour (plus more for dusting)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup butter (softened)
  • 1½ cups granulated sugar
  • ½ cup light brown sugar (packed)
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • ½ teaspoon instant coffee (dissolved into ½ teaspoon warm water)
  • 6 ounces rolling fondant icing

Instruction

  • Sift together the cocoa powder, flour, baking powder, salt in a large bowl, and set aside
  • In a large mixing bowl, cream the butter, sugar and brown sugar. Add the egg & yolk one at a time, then the vanilla, followed by the instant coffee, mixing in each ingredient before adding the next.
  • Add the dry ingredients and mix until incorporated.
  • Divide the dough into 2 pieces, wrap with plastic wrap and cool in the refrigerator at least 1 hour.
  • Knead the dough slightly to help soften and avoid cracks when rolling.
  • Place one piece between 2 lightly floured sheets of parchment paper and roll into a 1⁄4-inch-thick rectangle. Repeat with the other piece of dough.
  • Using a 2 inch round cookie cutter, cut the dough into about 64 circles. Any scraps will have to be re-chilled before you can re-roll it.
  • Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes.
  • Preheat the oven to 325f/165c.
  • Bake the cookies until they are set (about 8-10 minutes) be sure not to let them get too dark or the cookie will become bitter.
  • Cool completely on cooling racks.