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Espresso Icebox Coins

Medaglia D'oro Instant Espresso Coffee by Oro Fino is available from Surfas.

  • Yield: Makes about 7 dozen
Espresso Icebox Coins

Photography: Ken Kochey

Source: Martha Stewart Living, December 2007


  • 1 tablespoon instant espresso coffee
  • 1 tablespoon boiling water
  • 2 sticks (16 tablespoons) unsalted butter, room temperature
  • 3/4 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/8 teaspoon salt
  • 3 ounces bittersweet chocolate cut into 1/4-inch pieces
  • Unsweetened cocoa powder, for dusting


  1. Stir together espresso and boiling water. Beat butter and sugar with a mixer until pale and fluffy, about 3 minutes. Beat in vanilla and espresso. Add flour and salt, and beat until just combined. Beat in chocolate.

  2. Divide dough in half, and shape into two 10-inch-long logs, about 1 1/4 inches in diameter. Wrap each in parchment, and freeze for 2 hours.

  3. Preheat oven to 325 degrees. Let dough stand at room temperature for 5 minutes. Slice into 1/4-inch-thick rounds, and space 1 inch apart on parchment-lined baking sheets. Bake until centers are set and edges are golden, about 12 minutes. Let cool on wire racks. (Cookies can be stored in airtight containers for up to 3 days.) Before serving, dust with cocoa powder.


Reviews (4)

  • cookiesgalore 20 Dec, 2008

    A cheaper place online to get Medaglia D'oro Instant Espresso Coffee, is's cheaper than the website given above and javacabana has free shipping no matter how little you purchase. They have other brands of espresso instant too, but the medaglia is suppose to be better.

  • snowwhite51 23 Dec, 2007

    I whipped up a half-batch this evening to see how it would go without melting the chocolate, using whole-wheat pastry flour and a little extra espresso. This is a delicious, unique "adult-taste" cookie, but would definitely be better if the chocolate were melted before it was "beaten" into the batter, otherwise you do have melted chunks. By the way, I could see serving these delicate -- but very rich -- cookies with a small glass of ruby red port after an elegant winter dinner!

  • valgoak 21 Dec, 2007

    I have not made yet - if I have time this weekend I am going to do it.
    But it sounds like you are correct. It would be hard to 'beat in' hard chocolate.
    Thank you for pointing it out!

  • shelleyd 10 Nov, 2007

    I think the choclate is suppose to be melted in this receipe, is that right? The picture shows a chocolate cookie not a chocolate chunk cookie. Has anyone made these yet?

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