Difficulty: Easy - for beginners
Serves: 18-24 cookies
1 1/2 cups all purpose flour
1/2 cup natural cocoa
1 cup unsalted butter (room temp)
1 cup icing sugar
1 tsp vanilla
4 tsp espresso powder or finely ground espresso beans
Line baking sheets with parchment.
In a medium bowl, whisk together flour and cocoa.
In a large bowl, beat together butter, sugar, vanilla, espresso until light and well combined.
Add dry ingredients to large bowl and form dough.
Knead to a ball, flatten and shape.
Roll out to 1/4 inch between wax paper keeps from sticking to pin. Refridgerate before baking for firm shapes - about 15m.
Bake in the middle of preheated 300 degree oven for 15 min. or until slightly brown on the edges.
Decorate as desired.