Thursday, May 15, 2008

Expresso Biscuits

from Martha Stewart...


Makes 16

  • 1 1/2 cups all-purpose flour
  • 1/2 cup Dutch cocoa
  • 1 tablespoon finely ground espresso beans
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract


  1. Heat oven to 350 degrees with two racks spaced evenly apart. Line two baking sheets with parchment paper. Sift together flour, cocoa, and espresso beans; set aside.
  2. In the bowl of an electric mixer fitted with paddle attachment, combine the butter, confectioners' sugar, and vanilla until creamy, 3 to 4 minutes. Gradually beat the flour mixture into the butter mixture, scraping down sides of bowl twice.
  3. Roll 2 1/2 tablespoons of dough between the palms of your hand to form a ball. Place on prepared baking sheet; repeat with remaining batter, spacing cookies two inches apart. Using a dinner fork, press tines into dough, and gently press into biscuit shape. Bake biscuits just until firm to the touch, 12 to 15 minutes. Transfer to a wire rack to cool. Serve these dessert biscuits with coffee ice cream.