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Espresso Delights


  • 1 cup butter
  • ½ teaspoon cinnamon
  • 2/3 cup icing sugar
  • 2 cups all purpose unbleached flour
  • 1 tablespoon instant espresso powder
  • 1 teaspoon vanilla extract
  • ½ cup small semi-sweet chocolate chips
  • icing sugar
  • cocoa powder


  • Preheat oven to 375 F.
  • In a large mixing bowl, beat butter on high speed for 30 seconds.
  • In a ramekin, mix espresso powder with the vanilla extract to dissolve it.
  • Add icing sugar, espresso powder/vanilla and cinnamon and beat until combined.
  • Beat in the flour; the dough will become quite stiff. If required, gently knead on the counter to blend the ingredients evenly.
  • Shape the dough into 1 inch balls and arrange them on a non-greased cookie sheet. Flatten the balls slightly.
  • Bake for 10 – 12 minutes or until the edges have set and the bottoms are golden.
  • Remove the cookie sheet to a cooling rack and let the cookies cool.
  • Mix 2 tablespoons of icing sugar and cocoa powder together.
  • Sift through sieve to remove the lumps.
  • Dust the cookies.