The Pioneer Woman Tasty Kitchen
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Chocolate Espresso Snaps

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Level: Easy

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Description

A crinkly chocolate espresso cookie with a nice snap. The perfect holiday cookie for gifting.

Ingredients

  • 3 cups Flour
  • 1 cup Dutch-process Cocoa
  • 2 Tablespoons Espresso Powder
  • 4 teaspoons Baking Soda
  • 1 teaspoon Salt
  • ¾ cups Butter, Unsalted
  • ¾ cups Shortening
  • 2 cups Sugar
  • ½ cups Brown Sugar
  • 2 whole Eggs
  • ¼ cups White Sanding Sugar

Preparation

In a large mixing bowl, combine flour, cocoa, espresso powder, baking soda and salt. Mix and set aside.
In a stand mixer, cream together butter, shortening, sugar and brown sugar.

Add eggs one at a time and mix until combined. Add flour/cocoa mixture by the ¼-cupful until incorporated.

Scoop dough into 2″ balls and roll in sanding sugar. Bake in a 350ºF oven for 14 minutes. Allow to cool on pan for several minutes. Transfer to cooling racks and allow to cool completely before storing in an airtight container.

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