Chocolate Espresso Dough

  • Yield: Makes 19 ounces

Source: Martha Stewart Living, December/January 1998/1999

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup Dutch-process cocoa powder
  • 1 1/2 teaspoons finely ground espresso beans
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract

Directions

  1. In a large bowl, sift together flour, cocoa powder, and espresso beans; set aside.

  2. In the bowl of an electric mixer fitted with paddle attachment, combine butter, sugar, and vanilla until creamy, 3 to 4 minutes. Gradually beat in flour mixture, scraping down sides of bowl twice. Wrap in plastic; store, refrigerated, until ready to use.

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