Chocolate Espresso Sugar Cookies
I made some really delicious Chocolate Espresso sugar Cookies and wanted to decorate them well.
Unfortunately; I had a very bad Royal Icing day.. If you haven’t had one its worst than a bad hair day!
I did everything possible to figure out what I was doing wrong. In the end I blamed it on the powdered sugar that I bought from a new supplier.
Aah well. I definitely wasn’t going to blame myself. Though I must admit I learned SO MUCH.
Anyway, I thought I’d share with you my recipe for my Chocolate Espresso Cookies that saved the day for me… Once they tasted the cookies no one cared about how they looked.
Recipe – Chocolate Espresso Sugar Cookies
Makes about 18 to 20 Medium size cookies
330 grams / 3 cups All Purpose Flour
75 grams / 2/3 cup Coco Powder
1/2 tsp Salt
1/2 tsp Baking Powder
225 grams / 1 cup Butter unsalted (room temperature – soft but not melted)
170 grams / 1 1/2 cup Sugar (fine)
2 large Eggs
1 tsp Vanilla
2 tsp Espresso Powder.
You can use an electric mixer to do this. However, I received a lot email requests with people complaining that they do not have an electric mixer, asking me to give them easy recipes.
You can do most recipes without an electric mixer, it just take a few minutes extra but you shouldn’t let that stop you. So for those that have no mixer – this one’s for you.. I will mix it in a bowl so your not alone…
Place the flour in a Bowl.
Add in the Coco Powder, Salt, Baking Powder and Espresso powder
In a separate bowl, place the sugar and butter.
Use a whisk, or a spatula or a wooden spoon – what ever is comfortable and mix well. Add your tbsp of Vanilla in now so it will add some moisture making it easier to mix.
If you butter is soft and your sugar is fine grain then this takes barely a minute or two.
Now add the eggs one at a time.
Once the eggs are well incorporated this is how it will look. Smooth
Add in your dry ingredients in three parts.
Once all the flour is in – this is how it will look. Really soft.. Don’t freak out.
Divide your dough into two portions and place them on a piece of plastic or cling wrap.
Wrap them nicely and let them rest in the fridge for at least 30 minutes to an hour.
Once chilled your cookies are now ready to roll. You can use what ever cutter you fancy, I cut mine into hearts for Valentines day.
I will make a post on how I roll my cookies in another post. For now; this is it from me.