espresso crescents

living in seattle, it’s not surprising i’m surrounded by coffee. every street in my neighborhood boasts at least one coffee shop, though quite a few streets are home to two or three shops! it’s not uncommon to see locals holding their reusable stainless coffee mugs while they cross the street or sipping their java while they wait for the city bus. i admit i do enjoy a good cup of coffee, but as odd as it may sound, my favorite cup of coffee hails not from seattle, but rather from 3000 miles away — a fair trade company located in vermont called green mountain coffee roasters. i love their decaf breakfast blend and highly recommend it!

i also love a good cup of espresso, and especially love including espresso in baked goods, adding a deep, rich flavor reminiscent of a good morning shot! king arthur flour offers an espresso powder which works beautifully in baked goods. these cookies, combining the two popular flavors of espresso and chocolate, are a delicious ‘pick-me-up’ for a mid-afternoon snack! happy munching!



espresso crescents
ingredients:
2 cups all-purpose flour
1 cup unsalted butter, softened to room temperature
2/3 cup of sifted confectioner’s sugar
2 ounces semisweet chocolate (finely chopped)
1 tablespoon instant espresso powder
1 teaspoon vanilla extract
1/2 teaspoon vietnamese cinnamon
2 ounces semisweet chocolate (melted to drizzle atop cooled cookies)

instructions:
1. preheat oven to 325 degrees. line baking sheets with parchment paper.
2. in your mixer bowl, add all ingredients. with your mixer on the lowest speed, mix ingredients until they come together to form a stable dough.
3. scoop about 1 tablespoon worth of dough, rolling into a log approximately 2 1/2 inches long, and shape into a crescent. place on prepared baking sheet.
4. bake for 15-16 minutes until cookies are set and firm, and the bottom is beginning to lightly brown.
5. remove from oven and immediately remove from baking sheet to wire rack to cool.
6. once completely cool, drizzle some of the melted chocolate atop the cookies. allow drizzle to completely dry before stacking!
enjoy!
yield: 30-34 cookies

Print Friendly

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

AddThis Social Bookmark Button

Leave a Reply

You must be logged in to post a comment.