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.
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