Chocolate-Orange-Espresso Thins

Name: Chocolate-Orange-Espresso Thins
Yield: makes about 4 dozen
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsweetened Dutch-process cocoa powder; 1 1/2 teaspoons good-quality instant espresso powder; 1/2 teaspoon coarse salt; 1 cup (2 sticks) unsalted butter, room temperature; 1 cup confectioners’ sugar; 1 teaspoon finely grated orange zest; 1 teaspoon pure vanilla extract; Coarse sanding sugar, for sprinkling

January 24, 2012

These very thin, very crisp cookies have a strong mocha flavor with just a hint of orange. It’s important to use Dutch-process cocoa, which is richer and darker than plain cocoa. Dutch-process powder is treated with alkali to help neutralize the cocoa’s natural acidity.

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