Chocolate Almond Espresso Cookie Cutouts
from ButterYum
Ingredients
16 tablespoons unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 teaspoon instant espresso powder
2 1/3 cups all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon fine salt
2/3 cup dutch-processed cocoa powder, sifted
Directions
Preheat oven to 350F.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar.
In a small bowl, combine the eggs, vanilla extract, almond extract, and espresso powder; add to the butter/sugar mixture until combined.
In a medium bowl, whisk together the flour, baking powder, salt, and cocoa; slowly add it to the butter mixture until all the ingredients are well combined.
Roll dough to a thickness of 1/4-inch between two layers of parchment.
Cut out desired shapes with a lightly floured cutter and chill until firm before transferring to a silicone lined sheet pan.
Bake for about 10 minutes.
Cool for 5 minutes before transferring cookies to a cooling rack.
Top with fondant cutouts, if desired, while cookies are still warm.
Store in an airtight container for up to a week.