- Portion size 100 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
Ingredients
Espresso Dough:
Method
In large bowl, beat butter with sugar until fluffy; beat in vanilla and salt. Stir in flour to make smooth dough; divide in half.Roll each into 9-inch (23 cm) log; flatten sides to form into long 2- x 1/2-inch (5 x 1 cm) rectangle. Set aside.
Espresso Dough: In small bowl, dissolve espresso powder in hot water; stir in vanilla. Let cool.
In large bowl, beat butter with brown sugar until fluffy; beat in espresso mixture and salt. Stir in flour to make smooth dough. Divide in half.
On waxed paper, roll each half of espresso dough into 9-inch (23 cm) log; flatten sides to form into long 2- x 1/2-inch (5 x 1 cm) rectangle. Place each on a vanilla rectangle and press together to make two 9- x 2- x 1-inch (23 x 5 x 2.5 cm) rectangles. Wrap each and refrigerate until firm, about 1 hour.
Slice crosswise into 1/4-inch (5 mm) thick slices, trimming to straighten edges. Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets; bake in 325°F (160°C) oven until golden, about 11 minutes. Transfer to racks; let cool completely.
Nutritional facts Per cookie: about
- Sodium 12 mg
- Protein trace
- Calories 32.0
- Total fat 2 g
- Potassium 7 mg
- Cholesterol 5 mg
- Saturated fat 1 g
- Total carbohydrate 4 g
%RDI
- Iron 1.0
- Folate 3.0
- Vitamin A 2.0
