Espresso gingerbread cookie
2 1/2 cups
1 1/2 tsp
instant espresso powder
chocolate-covered espresso beans or
, to decorate
In a large bowl, using a fork, stir flour with spices and baking soda. Stir 1 tbsp (15 mL) instant-espresso powder into flour mixture. In a medium bowl, using a wooden spoon, beat butter with sugar for 2 min. Beat in egg, then molasses. Make a well in centre of flour mixture, then pour in molasses mixture. Stir until most of molasses is absorbed. Gently knead until dough is an even colour. Divide into 4 portions.
Shape each into a ball, then flatten slightly into a disc . Wrap separately with plastic wrap and refrigerate until firm, at least 30 min or up to a week. Or overwrap with foil and freeze up to 1 month.
When ready to bake, remove dough from refrigerator. Let stand at room temperature until soft enough to roll, 5 to 10 min. Preheat oven to 350F (180C). Lightly spray or oil a baking sheet. Place a disc of dough between 2 sheets of waxed paper. Roll dough no thicker than ¼ in. (0.5 cm). Cut out 2-in. (5-cm) rounds with a scalloped cookie cutter. Top each with a chocolate-covered espresso bean or almond.
Bake in centre of preheated oven just until edges begin to darken, 7 to 10 min. Remove cookies to a rack to cool. Repeat with remaining dough. Store in an airtight container in a cool place up to 1 week or freeze up to 1 month.