Chocolate-Orange Espresso Thins

Chocolate-Orange Espresso Thins
This is an easy cookie to make. It calls for grated orange rind from a fresh orange. Be sure to use a fresh one from the Lost River Market & Deli. The dried just won't do in this recipe. The dough smells heavenly and it'll be hard to resist waiting until the cookies finish baking. Parchment paper makes clean up a breeze.

1 1/2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoon Kosher salt
1 cup (2 sticks) unsalted butter, softened
1 cup powdered (confectioners') sugar
1 teaspoon finely grated orange zest
1 teaspoon pure vanilla extract
Coarse sanding sugar, for sprinkling

Sift together flour, cocoa poweder, espresso powder and salt into a medium bowl; set aside.
Put butter, powdered sugar, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low and gradually add flour mixture until just combined.
Transfer dough to a 12 x 16 inch piece of parchment; shape into a log. Roll in parchment to 1 1/2 inch diameter, pressing a ruler along edge of the paper at each trun to narrow the log and force out air. Chill at least 2 hours or overnight.
Preheat oven to 350 degrees. Cut log into 1/4 inch thick slices; transfer to baking sheets lined with parchment paper. Brush tops with water; sprinkle with the sanding sugar. Bake until set, 15-17 minutes. Cool on sheets on wire racks. Store in aritight containers at room temperature up to 1 week.

Makes about 4 dozen.