In a large mixing bowl, cream together the butter and the sugar until light and fluffy. Add the eggs one at a time and incorporate, then add the extract and espresso powder and mix. Stir in the flour and salt to form a dough. Roll the dough on a floured surface to 1/4 to 1/2 inch thickness. Cut out cookie shapes and transfer to a nonstick sheet tray to bake. Bake the cookies for 6 to 8 minutes in a preheated oven. Take the cookies out of the oven and gently press flat with a fondant smoother. Allow to cool completely before decorating with Satin Ice Peppermint Mocha Fondant.
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