Makes about 20
If you chill the dough for longer than an hour, you may need to let it soften on the counter before rolling it out. These cookies are also good cut small and dusted lightly with coarse sea salt (such as Maldon Sea Salt) before baking.
Beat with an electric mixer until light:
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
Add and beat until fluffy:
1 1/2 cups confectioners' sugar, sifted if necessary
3/4 cup cocoa, sifted if necessary
Add and mix until completely incorporated:
2 egg yolks
4 teaspoons espresso powder dissolved in
2 teaspoons vanilla extract plus 1 teaspoon water
1/2 teaspoon salt
Whisk together and add:
2 1/2 cups plus 2 tablespoons all purpose flour
Mix just until all ingredients are well blended; do not overmix. Dough should be firm but malleable. Chill dough for 1 hour before rolling. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark Ltd. cookie cutters. (To prevent the tops of the cookies from looking white, place a piece of plastic wrap on top of the dough as you roll it, instead of dusting the top with flour.) Transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners and bake 8 to 10 minutes, until surface of cookies looks dry and set. Let cookies cool slightly on cookie sheets, then transfer to wire rack to cool completely. Dust with cocoa powder or drizzle with melted chocolate, if desired.