Ingredients
The following ingredients have 16 Servings
- 1 stick of butter
- 1/2 cup + 2 tbsp sugar
- 1 yolk
- 1 tbsp instant coffee granules dissolved in 2 tsp of water
- 3 tbsp of cocoa
- 1 cup of flour (plus a few tbsp extra if needed)
- 1/2 tsp baking powder
Instruction
- Beat the butter and sugar until smooth and fluffy.
- Beat the egg yolk and coffee in to the above mix.
- Sift the flour and baking powder and incorporate it in to the butter mix on low or with a wooden spoon.
- Mix the flour in gently till you form a soft dough. (add more flour if dough isn't coming together - 1 tsp at a time)
- Gently knead the dough into a ball and press it in to a flat disc and wrap it in plastic wrap and refrigerate for at least one hour.
- Roll out the dough to approximately 1/8 of an inch thickness between two parchment papers (to prevent sticking) or on a lightly floured counter-top.
- Preheat oven to 325°F
- With a 2 inch cookie cutter, cut out cookies and place them gently on a parchment paper an inch apart. Re-roll the dough once to cut more cookies.
- If the cookie dough gets too soft, keep the dough in the freezer for a few minutes to harden so it is easier to handle.
- Bake the cookies 10-15 minutes until the edges are crispy, and the middle is not too soft.
- Remove from the oven and let the cookies cool on the baking tray for a few minutes before letting them cool on a wire rack.
- When cookies are cooled completely, store them in an air-tight container. These can be served as is, or with a dusting of icing sugar or with the Pumpkin Spice Ganache (Recipe follows)
