Chocolate-Orange Butter Cookies With Chocolate-Brandy Glaze

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   1. Preheat oven to 375 degrees. Melt 4 tablespoons butter in medium saucepan over medium heat. Add cocoa powder and espresso powder; stir until mixture forms smooth paste. Set aside to cool.

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   2. Mix remaining 16 tablespoons butter, sugar, zest, salt, and cooled cocoa mixture on high speed until well combined and fluffy, about 1 minute. Add yolks and brandy and mix on medium speed until thoroughly combined, about 30 seconds. With mixer running on low, add flour in three additions, scraping bowl after each addition. Continue to mix until dough forms cohesive ball, about 5 seconds. Turn dough onto counter; divide into three 4-inch disks. Shape dough into log 2 inches in diameter and about 12 inches long; use parchment paper or plastic wrap to roll into neat cylinder. Chill until very firm and cold, at least 1 hour.

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   3. Slice cookies 1/4 inch thick and place on parchment-lined baking sheets.

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   4. Bake until cookies show slight resistance to touch, 10 to 12 minutes, rotating baking sheet halfway through baking time; if cookies begin to darken on edges, they are overbaked. Repeat with second and third portions of rolled dough. Cool for 5 minutes, then, using spatula, transfer cookies to wire rack; allow to cool completely. Repeat with remaining dough.Spread cooled cookies with Chocolate-Brandy Glaze, (see below).

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   5. For Glaze: In bowl set over pot of simmering water, melt chocolate with butter and whisk until smooth. Remove bowl from pot, add corn syrup and brandy, and mix until smooth and shiny. Use back of spoon to spread scant 1 teaspoon glaze almost to edge of each cookie. (If necessary, reheat to increase fluidity of glaze.) Allow glazed cookies to dry at least 20 minutes.

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