Chocolate Espresso Wafer Cookies
Have you heard?
Katrina from In Katrina’s Kitchen is featuring a different cookie nearly every day this month. Merry Christmas to YOU! Cookies every day–what could be better? Plus she has an adorable newly re-designed site, just another reason to head over there. Oh, and she’s super nice too.
Are you with me, folks?
What are you still doing here? Oh, you want to know about the cookies I’m bringing to the party?
I’m bringing one of our family’s favorites: Chocolate Espresso Wafers. You can check out the recipe there (or check it out here!) –and the rest of the delicious cookies shared so far.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 1½ cups all-purpose flour
- ½ cup Dutch cocoa
- 1 tablespoon espresso powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- White chocolate for dipping, optional
- Sprinkles or colored sugar, optional
- Mix dry ingredients in a medium sized bowl.
- In a separate bowl, combine butter, sugar and vanilla. Add in dry ingredients gradually.
- Divide dough in half and use waxed paper or parchment paper to form rolls (about the size of a half-dollar in diameter).
- Chill in freezer until hard (about 30 minutes).
- Preheat oven to 350*F. Cut into 1/8 to ¼ inch rounds and bake 12 minutes.
- Once cooled completely, dip cookies in or drizzle with melted white chocolate. Be careful as these cookies tend to be fragile. Sprinkle with red and green sugar if desired to make them more Christmas-y.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Leave a Review