Chocolate Moustache Cookies

• 1 cup butter
• 2/3 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 1 tsp. instant espresso dissolved into 2 tbsp. warm water (or 1tsp. strong brewed coffee)
• 1 tsp. vanilla extract
• 1/2 cup cocoa powder
• 3 cups all purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt

1. Preheat oven to 350 degrees. In a standing mixer, cream butter and sugars until light and fluffy. Add egg, espresso and vanilla. Mix well. In a separate bowl, whisk dry flour, cocoa powder, baking soda and salt together. Add dry ingredients about 1 cup a time to the butter mixture. Mix until flour is completely incorporated.
2. Split dough in two or three balls, and roll each half between two sheets of parchment paper to desired thickness, and chill for 30 minutes. Remove from refrigerator, and carefully lift off one sheet of parchment, then lightly dust the dough with flour. Replace the parchment, flip over and repeat.
3. Cut, stamp then bake on an ungreased cookie sheet for 7 to 10 minutes (depending on size) or until cookies begin brown around the edges. Decorate as desired.
4. p.s. The Cookie Countess baked hers a little thicker - and on a stick!

butter, granulated sugar, brown sugar, egg, warm water, vanilla extract, cocoa powder, flour, baking soda, salt

Taken from www.epicurious.com/recipes/member/views/chocolate-moustache-cookies-51912391 (may not work)