Espresso Cookies

Another simple recipe for Me-Time break cookies.

Ingredients:

1 cup cold unsalted butter, cut into ½ -inch pieces

¼ cup granulated sugar

¼ cup Indonesian palm sugar (you can simply use brown sugar)

a pinch of salt

2 ¼ cup all-purpose flour

2 tbsp finely ground espresso coffee beans

Frosting:

3/4 cup dark chocolate chips

1 tbsp butter

1. In a mixing bowl, combine the butter, sugar, and. Mix on low speed until the butter combines with the sugar but isn't perfectly smooth, about 1 to 2 minutes. Add the flour and ground espresso and mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 minutes; don't overmix,

2. roll the dough between two parchment papers and chill the dough in the fridge for around 15-20 minutes,

3. Heat oven to 300 F degrees,

4. Shape the chilled dough with your fav cookie cutters,

5. Place the cookies on a baking tray, lined with a parchment paper,

6. Position oven racks in the upper and lower thirds of the oven and heat the oven to 300 degrees F. Bake the cookies until golden on the bottom and edges and pale to golden on top, 30 minutes to 1 hour. (After 15 minutes, swap the position of the baking sheets and rotate them 180 degrees for even baking.) If the cookies are done before 30 minutes, reduce the oven temperature to 275 degrees F for the remaining batches; if they take longer than 1 hour, increase the temperature to 325 degrees F.

7. Place the baked cookies on a rack and let it cool down.

Once the cookies are cool, prepare the chocolate frosting:

1. Melt butter and dark chocolate chips in microwave for a few second (or you can use bain-marie method),

2. Mix the frosting with a spatula, make sure all the choco chips are completely melted.

3. Decorate your cookies top with the frosting as you like.

4. Put the decorated cookies back onto the rack, allow it to dry.

5. Store your pretty cookies in a tight sealed jar at room temperature

Happy cooking!!