Here's a great recipe for anyone who has an egg allergy -- or if you're in the mood for cookies but don't have any eggs on hand!
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup Dutch process cocoa powder
- 1 tablespoon finely ground espresso beans
- 1/2 lb unsalted butter,at room temperature
- 3/4 cup confectioners sugar
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 350*F with two racks spaced evenly apart. Line two baking sheets with parchment paper. Sift together the flour, cocoa and ground espresso; set aside.
- In a bowl of an electric mixer fitted with the paddle attachment,combine the butter, confectioners sugar and vanilla; beat on medium speed until creamy, 3-4 minutes. Reduce speed to low, and gradually beat the flour mixture into the butter mixture, scraping down the sides of the bowl twice.
- Roll a heaping tablespoon of dough between the palms of your hands to form a ball. Place on prepared baking sheet; repeat with remaining dough, spacing cookies 2 inches apart. Place the tines of a fork into dough and gently flatten the ball into biscuit shape. Bake biscuits until just firm to the touch, 12 to 15 minutes, rotating half way through. Transfer to a wire rack to cool.
These are great to serve along with coffee or espresso when you're entertaining.
(Recipe originally developed by Martha Stewart)
