Candy Cane Chocolate Cookies

• 2 cups flour
• 15/16 cup cocoa powder pure
• 2 teaspoons instant coffee
• 1 teaspoon salt
• 1 ounce grated chocolate coarsely
• 3/4 cup butter at room temperature
• 5/8 cup sugar
• 1 teaspoon vanilla extract
• 9/16 cup butter at room temperature
• 1/2 cup powdered sugar
• 1 tablespoon cream
• candy cane crushed, pieces

1. For the cookies, mix flour, cocoa powder, grated chocolate, coffee and salt.
2. Set aside.
3. In another bowl, beat butter, sugar and vanilla extract.
4. When mixture is creamy, gradually add flour mixture until smooth.
5. Use plastic wrap to roll dough into a cylinder, approximately 2.5 cm (approximately 1 inch) diameter.
6. Cover and refrigerate for one hour.
7. Preheat oven to 170u0b0C (approximately 340u0b0F).
8. Line baking tray with parchment paper (or a non-stick silicone baking mat).
9. Working quickly, cut chilled dough into thin discs, each about 5 mm (approximately 1/4 inch) thick.
10. Bake for about 12 minutes.
11. Let rest in pan for a 1-2 minutes and then cool on a wire rack.
12. For the topping, beat butter, powdered sugar and cream to form thick frosting.
13. Spread frosting over each cookie and garnish with candy cane pieces.

flour, cocoa, instant coffee, salt, chocolate coarsely, butter, sugar, vanilla, butter, powdered sugar, cream, cane

Taken from www.yummly.com/recipe/Candy-Cane-Chocolate-Cookies-2049745 (may not work)