Iced Mocha Cookies

Ingredients

• 1 ⅓ cups powdered sugar
• 1 cup flour
• 1 egg, lightly beaten
• 1 tsp baking soda
• 1 tsp vanilla
• ½ cup light brown sugar, packed
• ¼ tsp salt
• 2 tbsp hot water
• 2 tbsp unsweetened cocoa
• 2 tsp espresso coffee powder
• ⅔ cup butter, softened
• 3 oz semisweet chocolate, coarsely chopped

Directions

Cookies: Melt the chocolate in a double boiler over barely simmering water. Mix the flour, cocoa, 1 tsp espresso powder, baking soda, and slat in a medium bowl. Beat the butter and brown sugar in a large bowl with an electric mixer at high speed until cremay. Add the egg and vanilla and beat for 1 minute. With mixer on low speed, beat in the mixed dry ingredients and chocolate. Divide the dough in two. Form into two 9 x 2 inch logs, wrap in plastic wrap, and chill for at least 2 hours. Preheat the oven to 350 F. Butter two baking sheets. slice the dough ⅔ inch thick and place 1 inch apart on the prepared baking sheets. Bake until the edges are firm and the bottoms lightly browned, 12-15 minutes. Cool on the baking sheets until the cookies firm slightly, about 5 minutes. Transfer to wire racks to cool completely.Icing: Mix the powdered sugar and 1 tsp coffee powder in a small bowl. Stir in enough hot water to obtain a drizzling consistency. Drizzle over the cookies and let set.