Espresso Cocoa Icebox Cookies

Instructions

1. Cream butter and sugar, blend in egg yolk and measured flavorings.
2. Add flour, salt and dry mix-ins; stir only until dough becomes cohesive.
3. Divide dough into two 5 cm-diameter logs, wrap tightly and chill at least 2 hours.
4. Heat oven to 350°F (177°C). Slice logs into 6 mm coins and place 3 cm apart on parchment.
5. Bake 11–14 minutes until rims are lightly browned; cool 5 minutes on trays then transfer.
6. Freeze a well-wrapped unbaked log for planned holiday batches; slice while firm.