Chocolate-Orange Espresso Thins
Source: Holiday Cookies 2005 and below
Comments: As you know I don't like coffee anything, so when I made these I had to get the husband to approve. I made a half batch to mail, and when he saw the little baggie he thought they were the extra and got very excited for his after work snack. Nope. The half batch all fit in a little baggie, strategically packed! He said they were very good and he couldn't place the orange until I told him what it was. He said they would be great with coffee, milk or hot chocolate! Very crispy.
Chocolate-Orange Espresso ThinsMakes about 4 dozen1 1/2 cups all-purpose flour1/2 cup unsweetened Dutch-process cocoa powder1 1/2 teaspoons instant espresso powder1/2 teaspoon coarse salt1 cup (2 sticks) unsalted butter, softened1 cup confectioners' sugar1 teaspoon finely grated orange zest1 teaspoon pure vanilla extractCoarse sanding sugar, for sprinklingSift 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 the 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 12-by-16-inch piece of parchment; shape into a log. 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 in parchment to a paper towel tube; chill at least 2 hours or overnight.Preheat oven to 350 degrees. Cut log into 1/4-inch-thick slices; transfer to baking sheets lined with parchment paper. Brush tops with water; 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.