Recipe: Espresso Biscuits -- Eggless

Here's a great recipe for anyone who has an egg allergy -- or if you're in the mood for cookies but don't have any eggs on hand! Ingredients

• 1 1/2 cups all purpose flour
• 1/2 cup Dutch process cocoa powder
• 1 tablespoon finely ground espresso beans
• 1/2 lb unsalted butter,at room temperature
• 3/4 cup confectioners sugar
• 1 teaspoon vanilla extract

1. Preheat oven to 350*F with two racks spaced evenly apart. Line two baking sheets with parchment paper. Sift together the flour, cocoa and ground espresso; set aside.
2. In a bowl of an electric mixer fitted with the paddle attachment,combine the butter, confectioners sugar and vanilla; beat on medium speed until creamy, 3-4 minutes. Reduce speed to low, and gradually beat the flour mixture into the butter mixture, scraping down the sides of the bowl twice.
3. Roll a heaping tablespoon of dough between the palms of your hands to form a ball. Place on prepared baking sheet; repeat with remaining dough, spacing cookies 2 inches apart. Place the tines of a fork into dough and gently flatten the ball into biscuit shape. Bake biscuits until just firm to the touch, 12 to 15 minutes, rotating half way through. Transfer to a wire rack to cool.