1) Espresso Powder
2) Rum Extract
3) All-Purpose Flour
4) Sugar
5) Butter
In a large bowl beat together softened butter and granulated sugar with an electric mixer on medium speed until soft and creamy.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
Roll out chilled dough with a rolling pin to about 1/4-inch thickness or so.
You can roll the cookie dough thinner or thicker and also cut into any desired shape but you may need to adjust the baking time.
Keep the dough as chilled as possible while cutting. You can cut and bake in batches if you'd like.
Add Instant Espresso!