Top Knots and Curly Locks

Thursday, December 3, 2015

12 Cookies of Christmas: Day 3

You know those days when 3 p.m. hits and you're dragging?  It's a struggle to make it through the rest of the day and all you want to do is take a nap.  If you know that feeling, then this cookie is definitely for you.  Not only does it give you a dose of coffee, it has espresso in it for an extra kick!

Chocolate Espresso Shortbread with Peppermint Buttercream Icing

For the cookies:
1 cup flour
3/4 cup unsweetened cocoa powder
1 tablespoon espresso powder
1 teaspoon salt
3/4 cup butter at room temperature
1/2 cup sugar
1 teaspoon vanilla extract

For the icing:
1/2 cup butter at room temperature
1 3/4 cup powdered sugar
1 tablespoon heavy whipping cream
2 teaspoons pure peppermint extract

Preheat oven to 325 degrees
In a separate bowl, mix flour, cocoa powder, espresso powder and salt
In a mixer, cream together butter and sugar for 5 minutes until light and fluffy
Add in vanilla and mix until incorporated
Slowly add in flour mixture and mix for 2 minutes
Lay out wax paper and and roll out dough until it is 1/4 inch thick
Using a cookie cutter or a biscuit cutter, cut out cookies
Place cookies on a cookie sheet lined with parchment paper
Bake for 12 minutes
Allow to cool on sheet for 1-2 minutes then move to a wire cooling rack
While the cookies are cooling, use a mixer with a paddle attachment to whip butter for 5 minutes, until light and fluffy
Add in powdered sugar, heavy whipping cream and peppermint extract
Mix on low until combined, then increase speed to medium and whip for 3 to 5 minutes or until light and fluffy
Ice cookies, top with sprinkles and enjoy!

Missed out on the other 12 Cookies of Christmas? Check them out here!

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