Chocolate-Orange Espresso Thins
The secret to the super-crisp texture here is cutting the dough into very thin rounds; coarse sanding sugar on top adds to their crunch.
Holiday Cookies 2005, Special Issue Holiday 2005
- Yield Makes about 4 dozen
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1 1/2 teaspoons instant espresso powder
- 1/2 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup confectioners' sugar
- 1 teaspoon finely grated orange zest
- 1 teaspoon pure vanilla extract
- Coarse sanding sugar, for sprinkling
- Sift together flour, cocoa powder, espresso powder, and salt into a medium bowl; set aside.
- Put butter, confectioners' sugar, orange zest, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low, and gradually add flour mixture until just combined.
- Transfer dough to a 12-by-16-inch piece of parchment; shape into a log. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of paper at each turn to narrow the log and force out air. Transfer in parchment to a paper towel tube; chill at least 2 hours or overnight.
- Preheat oven to 350 degrees. Cut log into 1/4-inch-thick slices; transfer to baking sheets lined with parchment paper. Brush tops with water; sprinkle with sanding sugar. Bake until set, 15 to 17 minutes. Cool on sheets on wire racks. Store in airtight containers at room temperature up to 1 week.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.