MOCHA BITE COOKIES    
Yield:30

• 1 cup unsalted butter, room temperature
• 1/2 cup icing sugar, sifted
• 1 shot espresso  ( I used 1/2 cup) 
• 4 tsp vanilla
• 2 1/4 cups all purpose flour
• 1/4 cup cocoa powder
• 1/4 tsp salt
• sugar, for coating

1. Preheat oven to 325 F.
   
2. Cream together butter and icing sugar until smooth. Stir in espresso and vanilla.
   
3. Sift in all purpose flour, cocoa and salt and mix until dough comes together.
   
4. Turn dough onto a board lightly dusted with icing sugar. Divide dough in 2 and shape into logs. Slice dough on an angle, in 1/2-inch slices.
   
5. Place cookies upright on a parchment-lined baking sheet.
   
6. Bake for 20 minutes.
   

1. While warm, toss cookies gently, 2 at a time, in sugar and allow to cool. Cookies keep up to 5 days in an airtight container.