1 1/4 cups sugar
4 1/4 cups flour
3/4 cup cocoa powder
1/4 cup coffee, ground
1/4 tsp salt
Beat butter until creamy. Add sugar gradually and keep beating until light and fluffy-about 5 minutes. Sift together dry ingredients, add to the creamed mixture and beat on low speed until incorporated.
Separate into 4 balls, wrap in plastic and refrigerate for at least a few hours, but if you put it in Tupperware the dough will last for weeks. The flavour of the coffee increases after a few days.
Bring dough to room temperature and roll out to about 1/2 inch thick. Cut out into shapes and bake in a preheated 325F oven for about 20-25 minutes.
Dip in dark and/or white chocolate.
This is my usual Christmas season hostess gift wrapped in a pretty box or cellophane.
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