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Espresso Crescents - Twitchin Kitten - 12-18-2011
Espresso Crescents
Makes about 32 cookies
Bake at 325º F
Ingredients:
- 2 cups all purpose flour
- 1 cup butter, softened
- 1 ounce semisweet chocolate, finely chopped
- 1 Tbsp instant espresso coffee powder OR regular instant coffee crystals
- 1 tsp vanilla
- 1/2 tsp ground cinnamon
- Sifted powdered sugar
In a large bowl, combine flour, butter, the 2/3 cup powdered sugar, chocolate, espresso powder, vanilla and cinnamon.
Stir until combined, kneading dough lightly with your hands to mix if necessary.
Using 1 Tbsp dough for each, shape dough into 3 inch ropes.
Place ropes on an ungreased cookie sheet, bending to form crescent shapes.
Flatten them ever so slightly.
Bake at 325º F for about 15 minutes or until bottoms are lightly browned and edges are set.
Transfer to a wire rack to cool.
To serve, sprinkle with powdered sugar.
To store: Place in layers separated by waxed paper in an airtight container and cover. Store at room temperature up to 3 days or freeze up to 3 months.
Tip: you can replace the regular blade with the dough hook on your stand mixer to "knead" in the flour.
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