These Espresso Swirl Cookies are easier to make than they look, and are one of my favorite holiday cookies. Vanilla and chocolate sable doughs are rolled together, sliced, and baked!
Ingredients
15ozall purpose flour, by weight(3 cups, if measuring)
1.5tspbaking powder
1/4tspsalt
1cupunsalted butterat room temperature
1cupsugar
1extra large egg
1tspvanilla extract
2.25tspinstant espresso powder
2ozbittersweet chocolatemelted
1tbspcocoa powder
Instructions
Whisk to combine the flour, baking powder, and salt. Set aside.
In a stand mixer bowl fitted with the paddle attachment, beat the butter to spread around the bowl. With the mixer running, stream in the sugar. Add the egg and vanilla and mix until combined.
Slowly add the flour mixture to the stand mixer bowl until combined.
Remove half of the dough, wrap in plastic and put into the fridge.
Add the espresso powder, chocolate, and cocoa powder to the remaining dough, and mix to combine.
Remove the coffee dough from the mixer and place between two pieces of wax paper. Roll it out into a 9×14 inch rectangle. Do the same with the vanilla dough. Refrigerate both doughs on a sheet pan for 1 hour.
Top one dough over the other, then use a rolling pin to press them together. Very slowly, start rolling the dough up jelly roll style.
If the dough tears, stop and patch it together. Roll it very tightly and take your time. Once the dough has been rolled up, chill for another 30 minutes to a full hour.
Preheat the oven to 350 degrees F. Cut the dough into sliced cookies (I did somewhere between 1/4″ and 1/8″ thick).
Place cookie slices on a parchment paper lined sheet pan. Bake for 10 minutes, and cool on a wire rack.