| Ingredients | |
|---|---|
| 1 1/2 sticks (6 ounces) unsalted butter, softened | |
| 1 cup brown sugar | |
| 2 tablespoons instant espresso powder | |
| 1 large eggs, beaten | |
| 2 teaspoons baking powder | |
| 1 tablespoon vanilla | |
| 1/4 teaspoon salt | |
| 2 1/4 cups all-purpose flour | |
| 1/2 cup confectioners sugar | |
| ------ | |
| Glaze (below) | |
Directions |
|
|---|---|
| - Position racks in the upper and lower thirds of the oven and preheat to 375 degrees . Line 2 large cookie sheets with parchment paper. Using an electric mixer, beat the butter, brown sugar and 2 tablespoons espresso powder at high speed until fluffy. Beat in the egg, baking powder, vanilla and 1/4 teaspoon salt at medium speed. Beat in the flour and 1/2 cup confectioners' sugar at low speed. | |
| - Roll the dough into 1-inch balls and place 2 inches apart on the prepared cookie sheets. Using a glass with a flat bottom, flatten the balls 1/3 inch thick. Bake, switching and rotating the pans halfway through, until just soft in the center, 12 to 15 minutes. | |
| - Meanwhile, stir together the remaining 3/4 cup confectioners' sugar, 1/4 teaspoon espresso powder, 1 pinch salt and the whiskey. Using a pastry brush, coat the hot cookies with the glaze; press a chocolate espresso bean in the center of each cookie, then transfer the cookies to a rack to cool completely. | |
| Glaze |
| 3/4 cup confectioners' sugar |
| 1/4 teaspoon instant espresso powder |
| Pinch salt |
| 4 teaspoons whiskey |
| 36 chocolate-covered espresso beans |
| I used water in place of whiskey and used much more confectioners' sugar to thicken the glaze. |
| Vitamin A | 102% |
| Vitamin C | 0% |
| Calcium | 25% |
| Iron | 85% |
