¼ cup cocoa powder
3 tablespoons coffee (or espresso)
½ cup (1 stick) unsalted butter, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon coarse salt
2 large eggs
2 cups all-purpose flour
1 large egg yolk
sanding sugar for sprinkling
- stir cocoa powder into the coffee until dissolved; set aside.
- put butter and granulated sugar in the bowl of an electric mixer with a paddle attachment. mix on medium speed until creamy. mix in vanilla and salt. reduce speed to medium-low. mix in 2 eggs, then cocoa mixture. gradually add flour and mix until a smooth dough forms. turn out onto a piece of plastic and pat into a square. wrap dough, and refrigerate until cold, about 30 minutes.
- preheat oven to 325. divide dough into 24 equal pieces. roll into balls. shape balls into 12” ropes. twist each rope into a pretzel shape. space 1” apart on baking sheets lined with parchment paper.
- whisk egg yolk with 1 teaspoon water in a small bowl. brush cookies with egg wash; sprinkle with sanding sugar. bake cookies, rotating sheets halfway through, until dry, about 35 minutes. let cookies cool on sheets. cookies can be stored in an airtight container at room temperature up to 1 week. makes 2 dozen.