ESPRESSO ICEBOX COINS

Espresso Icebox Coins image

Provided by Martha Stewart

Yield Makes about 7 dozen

Number Of Ingredients 9

1 tablespoon instant espresso coffee
1 tablespoon boiling water
2 sticks (16 tablespoons) unsalted butter, room temperature
3/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1/8 teaspoon salt
3 ounces bittersweet chocolate cut into 1/4-inch pieces
Unsweetened cocoa powder, for dusting

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.