Brownie Roll-out Cookies

INGREDIENTS
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 1/2 teaspoon vanilla extract
2/3 cup unsweetened cocoa powder
1 rounded tsp instant espresso powder
Icing
2 cups confectioners sugar
2 tablespoons butter, softened
1/2 tsp vanilla extract
1/4 tsp salt
3 to 4 tbs whole milk food coloring of your choice

PROCEDURE
Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Cream butter and sugar together for 1 minute. Gradually mix in eggs, vanilla, espresso powder and cocoa in mixer. Slowly add flour mixture, and mix until smooth.

Wrap in plastic and chill for at least one hour.

Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked).

Bake on a parchment-lined baking sheet for 8 to 11 minutes (I baked mine 8 minutes) until the edges are firm and the centers are slightly soft and puffed.

Transfer to a wire rack to cool.

For the icing:
Mix all ingredients together until desired consistency.
Add a couple drops of food coloring - until you get the desired color of frosting.