Easter Butter Cookies w Chocolate Espresso Icing2 sticks unsalted butter
1/2 cup sugar
1 teaspoon vanilla
2.5 cups flour
1/2 teaspoon baking powder
Preheat oven to 375 degrees F.
In a mixer fitted with paddle attachment, cream butter and sugar until fluffy. Add the eggs and mix thoroughly. In a separate bowl whisk the flour, baking powder and salt. Add to dough and mix until just combined. Chill dough for about an hour.
Toll out dough on a lightly floured surface to about 1/4 inch. Use your favorite cookie cutters to cut out shapes. Place cut-out cookies on a parchment-lined cookie sheet. Decorate with sparkling sugar or sprinkles. Continue with rest of dough.
Bake about 10 minutes until you see the cookie edges turn golden/light brown. With a spatula, gently scoop cookies to an opened, flat, brown paper bag spread out on your table or onto cooling racks. Let cool before icing.
Chocolate Espresso Icing2 tablespoons butter, room temperature
1 ½ cup powdered sugar
3 tablespoons cocoa
1-2 teaspoons instant espresso
In a medium mixing bowl press the butter until flat. Add the sugar and cocoa. Using a tablespoon, mix with butter until butter is in small beads. Add the extract. Add a 1-2 tablespoons hot or boiling water. Mix briskly until smooth, adding more wear little by little until you reach your desired consistency. Drizzle lines of icing on cookies. Let dry before storing cookies in tins.