Chocolate-Orange-Espresso Thins

• 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

1. Sift together flour, cocoa powder, espresso powder, and salt into a medium bowl.
2. Put butter, confectioners sugar, orange zest, and vanilla in the bowl of an electric mixer fitted with the paddle attachment.
3. Mix on medium speed until pale and fluffy, about 3 minutes.
4. Reduce speed to medium-low, and gradually add flour mixture until just combined.
5. Transfer dough to a 12 by 16-inch piece of parchment paper; shape into a log.
6. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of paper at each turn to narrow the log and force out air.
7. Transfer in parchment to a paper towel tube; chill at least 2 hours or overnight.
8. Preheat oven to 350F.
9. Cut log into 1/4-inch-thick slices; transfer to baking sheets lined with parchment paper.
10. Brush tops with water; sprinkle with sanding sugar.
11. Bake until set, 15 to 17 minutes.
12. Cool on sheets on wire racks.
13. Cookies can be stored in airtight containers at room temperature up to 1 week.

flour, dutch, espresso powder, coarse salt, unsalted butter, confectioners sugar, orange zest, vanilla, sanding sugar

Taken from www.epicurious.com/recipes/food/views/chocolate-orange-espresso-thins-389262 (may not work)