Directions

1. Beat with an electric mixer until light:
   Unsalted Butter

3. Add and beat until fluffy:
   Confectioners' Sugar
   Cocoa

5. Add and mix until completely incorporated:
   Egg Yolks
   Espresso Powder dissolved in water

   Salt
   Vanilla Extract

6. Whisk together and add:
   All purpose flour

7. Mix just until all ingredients are well blended; do not over mix. Dough should be firm but malleable.

8. Chill dough for 1 hour before rolling. Preheat oven to 350 degrees.

   Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark Ltd. cookie cutters. (To prevent the tops of the cookies from looking white, place a piece of plastic wrap on top of the dough as you roll it, instead of dusting the top with flour.)

   Transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners and bake 8 to 10 minutes, until surface of cookies looks dry and set.

   Let cookies cool slightly on cookie sheets, then transfer to wire rack to cool completely.

   Dust with cocoa powder or drizzle with melted chocolate, if desired.

9. Enjoy!