Chocolate-Orange Espresso Thins

Source: Martha Stewart Holiday Cookies 2005

Makes about 4 dozen

1 1/2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons instant espresso powder
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened
1 cup confectioners' sugar
1 teaspoon finely grated orange zest
1 teaspoon pure vanilla extract
Coarse sanding sugar, for sprinkling

Sift together flour, cocoa powder, espresso powder, and salt into a medium bowl; set aside.

Put butter, confectioners' sugar, orange zest, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low, and gradually add flour mixture until just combined.

Transfer dough to a 12x16-inch piece of parchment; shape into a log. (I prefer using plastic wrap for this part - no need for a ruler). Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of paper at each turn to narrow the log and force out air. Transfer parchment to a paper towel tube (mine wouldn't fit); chill at least 2 hours or overnight.

Preheat oven 350º. Cut log into 1/4-inch-thick slices; transfer to baking sheets lined with parchment paper. Brush tops with water (I skipped this - it didn't seem to help and actually the sugar melted a bit); sprinkle with sanding sugar. Bake until set, 15 to 17 minutes. Cool on sheets on wire racks. Store in airtight containers at room temperature up to 1 week.

I talked about this recipe HERE.