Vietnamese Iced Coffee Cookies

Step 1

In a small bowl, mix espresso powder and hot water until combined. Allow to cool so it won't melt the butter when you add it later.

Step 3

Using an electric mixer or stand mixer, combine butter and 3/4 cup confectioner's sugar until smooth, about 3 minutes.

Step 5

Add vanilla extra and espresso water. Mix until combined, about 2-3 minutes.

Step 7

Add all the flour and ground coffee. Mix on slow speed until flour is incorporated and forms a sticky dough. Dough should look smooth and not sandy.

Step 9

Pour dough onto a sheet of parchment paper. Use the paper to shape the dough into a log that is approximately 1 3/4 inches in diameter and 18 inches long. Work slowly to keep dough from becoming tough.

Step 11

Once log is formed, wrap in plastic wrap. Place dough log onto flat surface (plate or cookie sheet) and refrigerate for at least 2 hours. Dough can be kept in the refrigerator for up to 2 days.

Step 13

When ready to bake, preheat oven to 325F and line 2 cookie sheets with parchment.

Step 15

Carefully unwrap the cold cookie dough and slice into circles 1/4" thick. Place on parchment.

Step 17

Bake cookies for 14-16 minutes, making sure to rotate and turn cookie sheets halfway through. Cookies are done with the edges are slightly brown. We want pale cookies.

Step 19

Cool on baking sheet for 5 minutes and then transfer to a cooling rack. Allow to cool completely before icing.

Step 21

To make icing: In a medium bowl, combine sweetened condensed milk, 2/3 confectioner's sugar, and milk. Mix until smooth and slightly thick. If the icing is too running, add 1 Tablespoon of confectioner's sugar at a time until thickened.

Step 23

Ice cookies by spooning 1 teaspoon of icing the cookie and use back of spoon to spread icing to edges. Garnish with 3 coffee beans on each cookie (optional). Allow icing to harden before storing.