Espresso Doily Cookies
Use aspic cutters, essentially tiny cookie cutters, to create doily patterns.
Martha Stewart Living, December 2008
Yield Makes about 25 cookies
- 2 tablespoons espresso beans, crushed
- 1/4 cup whole milk
- 6 ounces (1 1/2 sticks) butter, softened
- 1/2 cup confectioners' sugar
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon pure coffee extract
- 2 cups all-purpose flour, sifted, plus more for surface
- 1/2 teaspoon salt
- Heat espresso beans and milk in a small saucepan until the milk begins to simmer. Remove from heat, and let stand for 15 minutes. Strain, and discard espresso beans.
- Meanwhile, cream butter and sugar until light and fluffy. Add extracts. Mix flour and salt in a small bowl. Reduce speed to low, and add flour mixture in 2 additions, alternating with espresso-infused milk, and beating just until dough forms. Shape into a disk, wrap in plastic, and refrigerate until firm, about 30 minutes (or up to 2 days).
- Preheat oven to 325 degrees. Cut dough in half. On lightly floured parchment, roll out each piece slightly thicker than 1/8 inch. Using scallop-edged or fluted round cutters, cut out cookies, and place on a baking sheet 1 inch apart. Freeze until firm, about 10 minutes.
- Remove from freezer, and cut out doily patterns in centers of cookies using aspic cutters; discard scraps. (If the dough begins to soften, return cookies to freezer until firm.) Bake until edges are set, 12 to 15 minutes. Let cool on a wire rack. Cookies will keep, covered, for up to 5 days.
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