Chocolate Espresso Wafers

Makes about 6 dozen

Ingredients:

1½ Cups all-purpose flour
½  Cup Dutch-process cocoa powder
½ Tablespoon finely ground espresso beans
½ pound (2 sticks) unsalted butter, room temperature
1 Cup confectioners’ sugar
1 Teaspoon pure vanilla extract

Directions:

In medium bowl, sift flour, cocoa powder, and ground espresso beans; set aside.

In bowl of an electric mixer fitted with paddle attachment, combine butter, sugar, and vanilla until fluffy, 3 to 4 minutes. Working in additions, gradually beat in flour mixture, scraping down sides of bowl twice. Place a 12-by-16-inch piece of parchment on a work surface. Spoon dough down center. Fold parchment over dough. Using a ruler, roll and press dough into a tight log. Wrap in parchment; chill at least 1 hour.

Preheat oven to 350°. Have ready two baking sheets lined with parchment. Unwrap log, and slice into a ?-inch-thick rounds. Place rounds on prepared baking sheets, spaced 1½ inches apart.

Bake until firm to the touch, 20 to 25 minutes. Transfer to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 10 days.