ESPRESSO ICEBOX COINS
Instant espresso dramatically enhances chocolate's flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 7 dozen
Number Of Ingredients 9
Steps:
- Stir together espresso and boiling water. Beat butter and sugar with a mixer until pale and fluffy, about 3 minutes. Beat in vanilla and espresso. Add flour and salt, and beat until just combined. Beat in chocolate.
- Divide dough in half, and shape into two 10-inch-long logs, about 1 1/4 inches in diameter. Wrap each in parchment, and freeze for 2 hours.
- Preheat oven to 325 degrees. Let dough stand at room temperature for 5 minutes. Slice into 1/4-inch-thick rounds, and space 1 inch apart on parchment-lined baking sheets. Bake until centers are set and edges are golden, about 12 minutes. Let cool on wire racks. Before serving, dust with cocoa powder.
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Ismail Warraich
[email protected]These were a bit too sweet for my taste, but they were still good.
Jamie
[email protected]I've made these several times now and they're always a hit. They're so easy to make and they're always delicious.
David Nicole
[email protected]These are the perfect dessert for a hot summer day. They're light and refreshing, and the espresso flavor is a nice pick-me-up.
MD MD sojib
[email protected]These were a bit too crumbly for my taste, but they still tasted good.
Hameed Mahar
[email protected]I'm not a huge fan of coffee, but I still enjoyed these. They're not too sweet and the espresso flavor is subtle.
Karabo Tau
[email protected]These are a great way to use up leftover espresso. They're also a fun and easy dessert to make with kids.
Decent Bisti
[email protected]I followed the recipe exactly and they came out perfect. I love the combination of coffee and chocolate.
Pak Great
[email protected]These were a bit too sweet for my taste, but they were still good.
shamu Memon
[email protected]I've made these several times now and they're always a hit. They're so easy to make and they're always delicious.
Ma X
[email protected]These were a bit too crumbly for my taste, but they still tasted good.
Sareeye Xaad
[email protected]I'm not a huge fan of coffee, but I still enjoyed these. They're not too sweet and the espresso flavor is subtle.
MAHONA RHOMAN
[email protected]These are a great way to use up leftover espresso. They're also a fun and easy dessert to make with kids.
Derek Owusu
[email protected]I followed the recipe exactly and they came out perfect. I love the combination of coffee and chocolate.
Onday Zbyszko
[email protected]These were a bit too sweet for my taste, but they were still good.
DeWan Leber
[email protected]I've made these several times now and they're always a hit. They're so easy to make and they're always delicious.
Zoya Lewis
[email protected]These are the perfect dessert for a hot summer day. They're light and refreshing, and the espresso flavor is a nice pick-me-up.
Md. Aminul Islam
[email protected]I made these for a party and they were a hit! Everyone loved them.
Nazar Hilaire
[email protected]These were so delicious and easy to make! I used a mini muffin tin and they came out perfect. The espresso flavor was subtle but present, and the coins were the perfect size for a quick snack or dessert.