This quick recipe comes together in minutes. I like these cookies a little richer and more delicate with 2 egg yolks instead of 1 whole eggs, but they work either way. These cookies are not too sweet with a brownie flavor in a tender cookie.
1/2 cup, room temperature Unsalted Butter
1/3 cup Dark Brown Sugar, like Muscovado
2 Egg Yolks, or 1 whole eggs
1 teaspoons Vanilla
1/4 teaspoon Baking Powder
1/4 teaspoon fine Kosher Sea Salt
1 teaspoons Instant Espresso Powder
1 cups Flour
1/4 cup Dutch Process Cocoa Powder
1/2 cup Powdered Sugar
2 teaspoons half-n-half
1/4 teaspoon vanilla
Pre-heat oven to 350.
Beat butter until light and fluffy.
Beat sugar into butter until well incorporated and light.
Beat in egg yolks and vanilla.
In a bowl whisk together coco powder, flour, espresso powder, salt and baking powder.
Stir flour mixture into butter mixture being careful not to overmix.
The dough will appear dry, you can add a teaspoon of water if you like, but dough will pull together when rolled.
Roll dough to 1/4 and cut desired shapes. As pictured, I also like to use an embossing rolling pin to make these cookies extra pretty, but that is not necessary
Bake with at least 1/2 inch of space between cookies for 9-12 minutes.
Whisk together glaze ingredients.
Brush glaze onto cooled cookies and allow to air-dry until glaze is set (dry to the touch), before packing cookies.
Makes 12-30 cookies, depending on cutout size.