Rating: 3.5 stars
6 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 6 Ratings

Use this dough for a variety of recipes like our Chocolate Wafers or layered Neapolitan Cookies.

Martha Stewart Living, December/January 1998

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Recipe Summary test

Yield:
Makes 19 ounces
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Ingredients

Ingredient Checklist

Directions

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

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

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Reviews

6 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1