Almond Mocha Crescent Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Almond extract
  • 1/2 cup Brown sugar
  • 1/3 cup Cocoa powder, unsweetened
  • 1/2 cup Confectioners' sugar
  • 1/2 tsp Vanilla extract
  • 1/2 cup White sugar

• Drinks

  • 1/2 tsp Espresso, powder

• Dairy

  • 1/2 cup Butter, unsalted

Found on cakenknife.com

Description

Ingredients

• 1 1/2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp espresso powder
• 1/2 cup unsalted butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 tsp vanilla extract
• 1 tsp almond extract
• 1 large egg
• 1/2 cup confectioner’s sugar

Directions

• Preheat oven to 325 degrees. Line two baking sheets with silicone mats or parchment paper.In a medium bowl, whisk together flour, cocoa and espresso powder. Set aside.In a large bowl, cream together butter and sugars. Once combined, add vanilla extract, almond extract and egg. Beat until combined. Add flour mixture and beat again until combined.Shape 1 to 1 1/2 Tbsp of dough into 3-inch logs. Make a crescent shape with the dough and add to lined baking sheet. Repeat with the rest of the dough.Bake for 15 to 17 minutes. Cool on the pan for 3 minutes before coating with confectioner’s sugar while the cookies are still warm.