Ingredients
¼cupunsweetened cocoa powder,dutch process
1tspinstant espresso powder,good quality
3tbspboiling water
½cupunsalted butter
¼cupgranulated sugar
1tsppure vanilla extract
½tspcoarse salt
1large egg
2cupsall purpose flour
1large egg yolk
sanding sugar
Preparation
Stir cocoa and espresso powders into the boiling water in a small bowl until dissolved; set aside.
Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, then mix on medium speed until creamy.
Mix in vanilla and salt. Reduce speed to medium-low. Mix in the egg, then the cocoa mixture. Gradually add flour, and mix until a smooth dough forms.
Turn out onto a piece of plastic; pat into a square. Wrap the dough, and refrigerate about 30 minutes until cold.
Divide dough into 24 equal pieces. Roll into balls. Shape balls into 12-inch-long ropes. Twist each rope into a pretzel shape.
Space 1 inch apart on baking sheets lined with parchment paper.
Preheat oven to 325 degrees F.
Whisk egg yolk with 1 teaspoon water in a small bowl. Brush cookies with egg wash, then sprinkle with sanding sugar.
Bake cookies for about 35 minutes, rotating sheets halfway through, until dry. Let cool on sheets on wire racks.
Serve and enjoy!
