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A crinkly chocolate espresso cookie with a nice snap. The perfect holiday cookie for gifting.
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!