expresso | A Pinch of Luv

My husband and I took a holiday cookie class at one of our all time favorite places to venture in the strip district. These Expresso cookies are one of the many treats we baked amongst a flourless chocolate cake, Italian shortbread cookie and cream puff. We loved the Expresso cookie so much we made them for Christmas this year. I highly recommend taking either Enrico’s bread Class or cookie class for a memorable and delicious experience.

This recipe yields 63 cookies using a size 60 scoop

Preheat oven to 350 degrees and line 1/2 sheet pans with parchment paper. Set aside.

Directions:
1 1/2 cup ap flour
1/2 cup Dutch processed cocoa
2 sticks of cold unsalted butter (1/2 a pound)
2 tb of ground Expresso powder
3/4 cup powdered sugar

Ingredients:
1. Place all the ingredients in a stand mixer ( I have the professional series Kitchenaid which you want to made sure you start the on low speed and keep stand portion elevated and gradually lock into position as the dough starts to incorporate.

2. Mix until the mixer melts the butter. This can take time and differs. This method can take 5 to 8 minutes but it is like magic you will know when the dough is ready.