Coffee Cordials

I've never personally made these, but my good friend, Cory, made them for me for Christmas last year - and they're DELICIOUS! Thanks, Cor!

Ingredients:

1 1/2 sticks unsalted butter, softened

1 c. brown sugar

2 T. plus 1/4 t. instant espresso powder

1 large egg

2 t. baking powder

1 t. pure vanilla extract

1/4 t. plus 1 pinch salt

2 1/4 c. flour

1 1/4 c. powdered sugar

4 t. whiskey

36 chocolate-covered espresso beans

Directions:

1. Position racks in the upper and lower thirds of the oven and preheat to 375. LIne 2 large cookie sheets with parchment paper. Using an electric mixer, beat the butter, brown sugar, and 2 tablespoons espresso powder at high speed until fluffy. Beat in the egg, baking powder, vanilla, and 1/4 teaspoon salt at medium speed. Beat in the flour and 1/2 cup powdered sugar at low speed.

2. Roll the dough into 1-inch balls and place 2 inches apart on the prepared cookie sheets. Using a glass with a flat bottom, flatten the balls 1/3 inch thick. Bake, switching and rotating the pans halfway through, until just soft in the center, 12 to 15 minutes.

3. Meanwhile, stir together the remaining 3/4 cup powdered sugar, 1/4 teaspoon espresso powder, 1 pinch salt, and the the whiskey. Using a pastry brush, coat the hot cookies with the glaze; press a chocolate espresso bean in the center of each cookie, then transfer the cookies to a rack to cool completely.