Chocolate Espresso Christmas Cookies
1/2 cup butter
4 ounces unsweetened chocolate
1/2 cup crushed or chopped chocolate covered espresso beans, divided
2 1/2 cups sugar
2 teaspoons pure vanilla extract
1 1/2 cups all purpose flour
1/2 cup cocoa powder, stirred or sifted
2 teaspoons baking powder
1/2 teaspoon salt
1 cup bittersweet chocolate
Melt butter and unsweetened chocolate in a small heavy saucepan over low heat. Add two tablespoons espresso beans and mix until smooth. Cool to room temperature. In a large bowl, beat eggs, sugar, and vanilla until thick and lemon colored, about five minutes. Mix in chocolate mixture. Sift in flour, cocoa, baking powder, and salt then mix until just barely incorporated. Do not over mix. Chill dough for 1-2 hours. Preheat oven to 350 degrees. Line heavy baking sheets with aluminum foil (shiny side up) or parchment paper. Using slightly wet hands, roll cookies into golf ball sized balls and place 2 inches apart on prepared cookie sheet. Bake for 10-12 minutes, or until cookies are firm on the edges. They should still be soft and brownie-like in the center. Cool cookies on sheet for five minutes, and then remove to a cooling rack to finish cooling. Melt bittersweet chocolate until smooth. Glaze each cookie with melted chocolate and sprinkle with remaining espresso beans. Let dry thoroughly before storing in an airtight container.
Number of Servings: 3 doz.