More Cookies

I think these are good, but not great. I upped the amount of orange from the Martha Stewart recipe, because I couldn't taste the original amount.

Chocolate Orange Espresso Thins

1 ½ cups flour ...................................... ½ cup Dutch cocoa
1 ½ tsp espresso powder................. ½ tsp coarse salt
2 sticks unsalted butter, room temp.... 1 cup confectioners sugar
3 tsp orange zest......................... 1 tsp vanilla extract
Coarse sanding sugar

1. Sift together flour, cocoa, espresso powder, and coarse salt.
2. In electric mixer with paddle, mix butter, confectioners sugar, orange zest, and vanilla until pale and fluffy.
3. Reduce speed and slowly add flour mixture until just combined.
4. Lay out 12 x 16 sheet of parchment paper.
5. Transfer dough to long edge of paper, leaving about an inch free on either end.
6. Roll parchment paper up into a long tube, making it as round as possible.
7. Fold up ends of tube to compress edges into relatively flat shape.
8. Transfer tube to refrigerator and chill for two hours. After about 15 minutes, roll it to make a little rounder, if needed.
9. Heat oven to 350.
10. Remove tube from refrigerator and unwrap.
11. Slice tube into 1/8 inch sections.
12. Place each slice on baking sheet, spacing about a half inch apart.
13. If desired, sprinkle sanding sugar over slices.
14. Bake for 16-18 minutes.
15. Cool on wire sheets