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1
Strain together the flour, cocoa powder, baking powder, baking soda, and salt; set aside.
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2
In a big bowl of a stand electric mixer with paddle attachment, mix the butter on medium-low speed until it is cream and lightened in color.
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3
Add in the sugar in a steady stream, mixing for 2 minutes to combine.
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4
Mix in the egg, vanilla, and espresso powder.
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5
Scrape down side of bowl, as needed, then mix in the melted chocolate.
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6
Decrease mixer speed to low and blend in the dry ingredients in two additions, mixing only to combine after each addition.
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7
Remove the dough from the bowl and divide in half; form into two 3 x 4 inch rectangles and wrap in plastic.
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8
Refrigerate for 2 hours or until firm (the dough may be frozen at this point for up to 1 month).
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9
Position oven racks in the upper and lower thirds of the oven.
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10
Preheat to 350u00b0; dab the corners of the cookie sheets lightly with butter and line with baking parchment.
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11
Sprinkle a pastry cloth and rolling pin with powdered sugar, rubbing it well into the weave.
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12
Working with one piece of dough at a time, roll it into a rectangle 3/16 inch thick.
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13
Cut into desired shapes; place cutouts on the cookie sheets.
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14
Bake for 9-11 minutes, or until the cookies feel set on top.
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15
To ensure even baking, toward the end of baking time, rotate the sheets from top to bottom and front to back.
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16
Let cookies rest on the sheet for 2 minutes before loosening with a thin metal spatula.
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17
Decorate as desired; store in an airtight container, layered between strips of waxed paper, for up to 3 weeks.
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18
May be frozen undecorated .
