To all of my new followers: thank you for joining the fun! I have been tweeting fun moments and enjoying your daily comments and emails. I welcome your comments on my website. You may comment after each blog post or directly email me from the contact page. Today was filled with work and cookie baking. We are settling in now. Our Christmas tree is handsome, with white lights and family heirloom ornaments. Prince charming is doing the dishes and I made us a big pot of black bean soup for dinner.
Chocolate Espresso Sparklers are elegant and taste great! I found the gold sprinkles at Williams-Sonoma.
Recipe originated from Martha Stewart
Chocolate Espresso Sparklers
Makes 4 dozen
1 ½ cups all purpose flour
¾ cup unsweetened Dutch-process cocoa powder
¼ teaspoon course salt
¼ teaspoon finely ground black pepper
1 tablespoon plus 1 teaspoon good-quality instant espresso powder
Pinch of cloves
½ teaspoon ground cinnamon
¾ cup (1 ½ sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 ½ teaspoons pure vanilla extract
Gold course sanding sugar
- Sift together flour, cocoa powder, salt, pepper, espresso powder, cloves, and cinnamon into a large bowl; set aside.
- Put butter and granulated sugar in a bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined.
- Turn out dough onto a piece of parchment paper, and roll into a 2-inch diameter log. Roll log into the parchment paper. Square off. Refrigerate for 1 hour or overnight.
- Preheat oven to 350º. Remove dough from parchment paper. Let soften slightly at room temperature, about 5 minutes. Roll log in sanding sugar, gently pressing to adhere sugar to dough. Transfer log to cutting board and slice into ¼ inch-thick rounds. Place rounds on baking sheets lined with parchment paper, spacing 1 inch a part.
- Bake cookies until there is slight resistance when you lightly touch the centers, about 10 minutes.