Espresso Rose Spritz Cookies
- 45 cookies
(16 Tbsp) unsalted butter
(2/3 cup) powdered sugar
(1 cup + 2 1/2 Tbsp) all-purpose flour
(1/2 cup) starch, tapioca or corn starch
(1/4 cup) cocoa powder
(4 Tbsp) coffee
Mix butter with powdered sugar and vanilla until fluffy.
Add flour, cocoa powder and starch and mix well.
Add espresso and mix again.
Put batter into a piping bag and press roses on a baking sheet. If the dough is too stiff to press, add 1-2 Tbsp coffee. If it is too soft, add more cornstarch.
Bake at 180 C (355 F) for 12-15 minutes.