Chill for 1 hour.
- 1 Cup unsalted butter, softened
- 2/3 Cups cup sugar
- 2 egg yolks
- 2 Teaspoons instant espresso powder dissolved in 1 teaspoon warm water
- 1 Teaspoon vanilla extract
- 1/2 Teaspoon kosher salt
- 2 Cups flour
- 3 Tablespoons cocoa powder
Cream: Settle butter in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use a hand mixer.) Cascade in sugar. Mix until fluffy, about 2 minutes.
Mix: Whisk together yolks, dissolved espresso, vanilla and salt.
Pour into the butter mixture and beat, 1 minute.
Don't fret over grainy batter.
Whisk together flour and cocoa; slide into batter.
Mix until smooth.
Roll: Scrape one-quarter of this sticky dough onto a length of parchment paper.
Shape into a log, about 1 inch in diameter and 6 inches long.
Roll log in edging mixture.
Roll up in parchment and chill, at least 1 hour.
Repeat, shaping and chilling 3 more logs.
Bake: Unwrap logs, slice each into 1/2-inch-thick coins.
Set on parchment-lined baking sheets, leaving 1 inch space between cookies.
Bake at 350 until dry to the touch, 12-14 minutes.
Nice with coffee.