Espresso Crescents

[Twitchin Kitten]

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.