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.