- Prep time 25 minutes
- Total time 1 hour & 30 minutes
- Portion size 36 servings
Using electric mixer, beat together butter, icing sugar, cocoa powder, vanilla and salt until light and fluffy. Reduce speed to low; beat in flour and espresso powder until well combined. Divide dough into 2 portions and shape into disks; wrap in plastic wrap and refrigerate for 45 minutes. (Dough can be refrigerated overnight; let stand at room temperature for about 15 minutes or until soft enough to roll out.)
Preheat oven to 300°F. Between two pieces of waxed paper, roll out 1 portion of dough into ¼-inch thickness. Using 2-inch cookie cutters in desired shapes, cut out cookies, rerolling scraps once. Repeat with remaining dough. Place cookies about 2 inches apart on 2 parchment paper–lined baking sheets. Refrigerate until cookies are firm, about 15 minutes.
Bake on top and bottom racks of oven, rotating and switching pans halfway through, until light golden, about 10 minutes. Let cool in pan on rack for 10 minutes; transfer cookies directly to rack and let cool completely.
Decorate cookies with coloured Royal Icing.
In bowl, using electric mixer, beat meringue powder with water on medium speed until foamy, about 2 minutes; beat in icing sugar until stiff and glossy, about 4 minutes. Beat in additional water, 1/2 tsp at a time, until desired consistency is reached; cover with plastic wrap until cookies are completely cool.
Spoon Royal Icing into piping bag fitted with small plain tip; pipe dots along straight edges or tips of each cookie. Let stand until dry, about 30 minutes.
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Nutritional facts PER COOKIE: about
- Calories 80
- Total fat 5 g
- Saturated fat 3 g
- Cholesterol 14 mg
- Sodium 17 mg
- Total carbohydrate 8 g
- Sugars 2 g
- Protein 1 g