Ingredients
1-1/2 cups unsalted butter, softened1 cup sugar1 large egg, room temperature1 tablespoon instant coffee granules1 teaspoon vanilla extract3-1/2 cups all-purpose flour1/3 cup dark baking cocoa or baking cocoa2 teaspoons instant espresso powder1 teaspoon baking powder1/2 teaspoon salt1/2 teaspoon ground nutmeg1/3 cup orange juiceColored nonpareils, optional
Preparation
Preheat oven to 375°. In a large bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Combine egg, instant coffee and vanilla; beat into creamed mixture. In another bowl, whisk flour, cocoa, espresso powder, baking powder, salt and nutmeg; add to creamed mixture alternately with orange juice, beating well after each addition.
Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. If desired, sprinkle with nonpareils. Bake until set, 8-10 minutes (do not brown). Remove from pans to wire racks to cool.
